These add depth of flavor to any recipe. Use them straight from the freezer on pizzas and focaccias with your favorite cheese, or work them into pasta recipes.

Oven-Dried Tomatoes

Active time: 10 minutes

Total time: 4 hours 45 minutes

Makes 2 quarts (about 30 slices)

6 large beefsteak or heirloom tomatoes (about 3½ pounds), sliced crosswise into ½-inch slices

¼ cup extra-virgin olive oil

Kosher salt AND freshly ground pepper

10 thyme sprigs

Heat oven to 250 degrees with racks in upper and lower thirds. Fit 2 parchment-lined rimmed baking sheets with wire racks. Divide tomato slices evenly between racks. Drizzle both sides with oil. Season with salt and pepper; scatter thyme over top.

Bake, rotating sheets halfway through, until tomatoes are dry (but not crisp) and wrinkled, about 3½ hours. Let cool completely.

Transfer tomatoes to a parchment-lined rimmed baking sheet; freeze until firm. Stack in airtight containers and freeze up to 1 year.

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