Lake Chelan Farm Yellow Pear Tomatoes

DETAILS
Makes: 1 cup
Keeps: 1 refrigerated month
Time: 3 hours 20 minutes

1 1/2 Yellow tomatoes, halved
pinch of salt
pinch of black pepper
1/2 tsp fresh thyme leaves
1 tsp sugar
Spray oil

3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

WHAT TO DO
Heat oven to 250°F
Line two baking pans with parchment and lightly coat paper with spray oil
Toss the tomatoes in a bowl with salt, pepper, thyme and sugar
Place tomatoes cut side up on parchment and make sure that the tomatoes are not touching
Place in oven for 3 hours. If you want the tomatoes drier, leave in the oven for another hour


NOTES
Once the tomatoes are cool enough, pop one in your mouth, just because
Store in the refrigerator in a glass jar with enough olive oil to cover the surface

MENU SUGGESTIONS
Make yourself a warm mushroom, goat cheese and arugula salad, toss some tomatoes in and pour yourself a glass of Cairdeas Southern White or Muller Turgau.