Directions:
- Preheat oven to 325 degrees F; position oven racks in the center of the oven.
- Remove the seeds and pulp and discard.
- Pour 1/4 cup oil in each of two glass baking dishes; place tomatoes, cut side down, in the baking dishes.
- Scatter the garlic and thyme among the tomatoes; with a sharp knife, make a slit in each tomato half.
- Bake the tomatoes until the skins start to wrinkle, about 45 minutes; pinch off the skins, flip the tomatoes, and bake again until the surfaces look dry, about 1 hour.
- Flip again and bake until the surfaces again look dry but tomatoes are still slightly plump, 2 hours longer.
- Season with salt and pepper and let cool.
- Discard thyme and peel garlic.
- In 5 half-pint jars, layer tomatoes with garlic; cover, by 1-inch, with additional olive oil.
- Slide a knife inside the jars to release any air bubbles; seal.
- Keep refrigerated up to 2 months; 6 months in freezer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 426.94 Kcal (1788 kJ) | ||
| Calories from fat | 266.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.59g | 46% | |
|---|---|---|---|
| Sodium | 46.2mg | 2% | |
| Potassium | 2155.9mg | 46% | |
| Total Carbs | 36.78g | 12% | |
| Sugars | 27.23g | 109% | |
| Dietary Fiber | 9.1g | 36% | |
| Protein | 9.16g | 18% | |
| Vitamin C | 127.4mg | 212% | |
| Calcium | 93.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 45.51 Kcal (191 kJ) | ||
| Calories from fat | 28.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.15g | 46% | |
|---|---|---|---|
| Sodium | 4.92mg | 2% | |
| Potassium | 229.82mg | 46% | |
| Total Carbs | 3.92g | 12% | |
| Sugars | 2.9g | 109% | |
| Dietary Fiber | 0.97g | 36% | |
| Protein | 0.98g | 18% | |
| Vitamin C | 13.6mg | 212% | |
| Calcium | 10mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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