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Prep Time: 420 Minutes Cook Time: 40 Minutes |
Ready In: 460 Minutes Servings: 1 |
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Ingredients:
2 pounds ripe plum tomatoes, washed, cored and split lengthwise |
1 teaspoon kosher salt |
2 cups extra-virgin olive oil |
2 large fresh thyme sprigs |
1 fresh rosemary sprig, cut in half |
2 to 3 sage leaves |
3 medium garlic cloves, split |
Directions:
1. Place the tomatoes cut side up on a baking sheet. Sprinkle with the salt and let sit for 1 hour. Preheat oven to 200 degrees. Roast the tomatoes for 5 to 6 hours. The tomatoes are done when they are dried but still slightly plump, they should definitely not be leathery, nor as dry as commercial sun-dried tomatoes. Allow the tomatoes to cool to room temperature, then transfer them to a jar or bowl. Stir in the olive oil, herbs, and garlic, cover tightly and refrigerate. The tomatoes will improve if marinated 2 to 3 days before using. They will keep for up to 2 weeks stored in the refrigerator.
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