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.
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.