Oven-Dried Herbed Tomatoes |
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Prep Time: 20 Minutes Cook Time: 1200 Minutes |
Ready In: 1220 Minutes Servings: 8 |
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With the summer on it's way and extra tomatoes from the garden now you have a recipe to make them last a little longer. Add to salads, grilled veggie sandwiches, breads, pastas, as a topping for pizzas. Be careful not to cook them, you are drying the tomatoes at a low temp. Give jars away as gifts! Ingredients:
20 firm-ripe roma tomatoes (or better yet, use your homegrown variety) |
1/4 cup extra virgin olive oil |
2 tablespoons balsamic vinegar |
2 tablespoons finely chopped flat leaf parsley |
1 tablespoon fresh rosemary, finely chopped |
coarse salt or sea salt |
fresh ground pepper |
olive oil |
1 sprig rosemary |
1 garlic, crushed |
1 whole black peppercorn, to taste |
Directions:
1. Trim the stem ends off of the tomatoes, quarter lengthwise and remove and discard seeds.
2. Place in a large bowl and add the olive oil, vinegar, parsley, rosemary, mixing well.
3. Season to taste with salt and pepper.
4. Cover bowl and allow to marinate in refrigerator for 2 to 3 hours.
5. Preheat oven to 200 degrees.
6. Pack tomatoes in a single layer on parchment paper on a baking sheet.
7. Bake for 6 to 12 hours.
8. Place them in the oven around 7:00 in the evening and bake the tomatoes throughout the night.
9. You'll have plump, juicy tomatoes.
10. Cool completely before storing.
11. To store: Place tomatoes, garlic, rosemary, pepper, in sterilized glass jars and pour olive oil over to cover, seal tightly with lids.
12. Store in the refrigerator for 2 to 3 weeks.
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