When we're healthy, we're happy.
When we're healthy, we're happy.
Oven-dried Tomatoes
Prep Notes
1 large baking sheet
1 jar or bowl with a tight lid
Cooking Time
5 to 6 hours
Yields
1 to 2 cups
Ingredients
2 lbs ripe plum or roma tomatoes, washed, cored, and split in half lengthwise
1 tsp coarse sea salt
2 cups extra-virgin olive oil
2 or 3 fresh thyme sprigs
2 fresh rosemary sprigs
3 sage leaves
Dried oregano sprigs (optional)
3 large garlic cloves, split in thirds lengthwise
Directions
1. Lightly coat baking sheet with olive oil
2. Place the tomatoes cut side up on the baking sheet. Sprinkle with the sea salt. Set aside for 1 hour.
3. Pre-heat oven to 200 degrees F.
4. Roast the tomatoes for 5 to 6 hours. They will be done when they are dried but still a little plump but not leathery.
5. Let the tomatoes cool to room temperature, then transfer them to the jar or bowl. Stir in the olive oil, thyme, rosemary, and sage (and optional oregano). Cover the jar or bowl tightly and refrigerate. Best used after having marinated for 3 days. Keeps for 2 weeks in refrigerator.