This is a good way to use tomatoes that are less than perfect, as the baking intensifies their flavor, and honey enhances their sweetness. They make lovely accompaniments to meat, chicken, or fish, or use them when steaming en papillote (see page 215). The tomatoes can be refrigerated in an airtight container up to three days.

　　

Ingredients

Makes 24 pieces

　　6 small ripe plum or vine-ripened tomatoes

　　1 teaspoon fresh thyme leaves

　　1 teaspoon honey

　　2 tablespoons extra-virgin olive oil

　　Coarse salt

　　

Step 1

Prepare tomatoes Heat oven to 275°F and prepare an ice-water bath. Blanch and peel tomatoes (page 381). Cut tomatoes in half and scrape out seeds, then cut halves in half. Transfer to a bowl and toss with the thyme, honey, oil, and salt to combine. Arrange in a single layer on a parchment-lined baking sheet.

　　

Step 2

Bake Bake until slightly shrunken and almost dry, about 2 hours. Check after 1 hour; if they are turning too dark, reduce temperature to 225°F. Remove from oven; let cool before using or storing.

　　Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved.Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.