Lake Chelan Farm Yellow Pear Tomatoes

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

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

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

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.