- 1 cup pure olive oil
- 2 tablespoons finely minced garlic
- 3 pounds assorted tomatoes, sliced ¼ inch thick
- 2 tablespoons salt
- 2 teaspoons fresh-ground black pepper
- ¼ cup finely chopped thyme
In a sauté pan, warm the olive oil over medium-low heat until it begins to ripple slightly at the bottom of the pan, no higher than 140 degrees. Add the garlic and remove from the heat. Infuse the olive oil for 2 hours. Strain out the garlic and reserve the oil.
Preheat the oven to 250°. (If using a dehydrator, follow the manufacturer’s instructions.)
Line two rimmed baking sheets with Silpat mats.
Brush the sliced tomatoes with the garlic oil. Season with the salt, pepper and thyme. Place the pans in a single layer and bake for 1 hour, then lower the temperature to 200°. Continue baking for 3 to 5 hours (or longer, depending on the moisture content of the tomatoes) until the chips are dehydrated and crisp. If not eaten immediately, the chips should be stored in an airtight container.
About this recipe
From The Heirloom Tomato Cookbook: From Garden to Table: Recipes, Portraits, and History of the World's Most Beautiful Fruit by Amy Goldman (reprinted with permission).