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4 to 6
servingsEasy
By Jean-Georges Vongerichten and Mark Bittman
Published 1998
Guaranteed to produce the sweetest oven-dried tomatoes you’ve ever tasted (eat the garlic, too). Fresh thyme, though not absolutely essential, adds a beguiling fragrance you won’t get with dried thyme.
Double the recipe if your oven is big enough, and save some for Red Snapper with Tomato Confit and Tapenade.