Ice House Roasted Tomatoes

Makes one pint


  • 1 pound plum tomatoes
  • olive oil
  • powdered sugar
  • salt
  • pepper
  • fresh garlic
  • thyme



Preheat oven to 250°F
  1. Cut an X on the non-stem end of the tomatoes
  2. Blanch in a pot of boiling water. Remove tomatoes as the peels start to fold back and place in a strainer
  3. Remove peel sand cut the tomatoes into quarters, lengthwise, removing all the seeds and extra juice
  4. Lay out in rows on a baking sheet covered in parchment, one cut side down, and drizzle with olive oil
  5. Sprinkle liberally with powdered sugar, lightly with salt and pepper, and add a dash each of finely minced fresh garlic and thyme
  6. Roast in oven at 250 degrees until most of the moisture is gone and the tomatoes are dark brownish-red, about 4 hours
  7. Place tomatoes in a glass jar, pack tightly and cover with olive oil.  Make sure to add the  pieces of roasted garlic and thyme to the jar
  8. Cover and refrigerate when cool