Preparation info
  • Makes

    4 to 6

    servings
    • Difficulty

      Easy

Appears in
Jean-Georges: Cooking at Home with a Four-Star Chef

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

  • About

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.

Ingredients

Method