This recipe is from one of my favorite books, Amy Goldman’s “The Heirloom Tomato.” These tomatoes are good in sandwiches or with mozzarella.
10 San Marzano, or other small to medium-size dry red plum or pear tomatoes
2 Tbsp. olive oil, with 1 clove garlic minced and mixed in
1 tsp. salt
1 tsp. freshly ground black pepper
2 Tbsp. chopped thyme
Preheat oven to 300.