_Editor's note: This recipe is from chef Wolfgang Puck.

　　This recipe originally accompanied Black and Green Olive Tapenade._

　　For the best and tastiest result, these should be prepared when the tomatoes are in their prime. The recipe can be doubled or tripled if desired.

　　

Ingredients

About 12 medium Roma tomatoes (2 pounds)

　　1/2 cup extra-virgin olive oil, plus additional as needed

　　1 teaspoon minced fresh thyme leaves

　　6 garlic cloves, crushed

　　1/2 teaspoon kosher salt

　　1/4 teaspoon freshly ground black pepper

　　1/2 teaspoon sugar

　　

Step 1

1. Preheat the oven to 250°F.

　　

Step 2

2. In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.

　　

Step 3

3. Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper, and sugar, and sprinkle evenly over the tomatoes.

　　

Step 4

4. Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed.

　　

To prepare ahead:

Step 5

The tomatoes will keep 2 to 3 days, refrigerated, in a covered container.

　　From Wolfgang Puck's Pizza, Pasta and More! Recipe courtesy of Wolfgang Puck, (C) 2000. Reprinted by arrangement with Random House Value Publishing.