Are you suffering from an overabundance of gorgeous, ripe heirloom tomatoes? If you answered yes, then consider preserving your harvest by oven drying your tomatoes and then jarring them with our fresh ultra-premium Basil Olive Oil  and herbs. If you answered no, get yourself some late summer tomatoes, stat! It doesn't get easier than this, and the results are spectacular. Serve them as an appetizer, blend them with garlic for a sun-dried style tomato pesto sauce, or enjoy them for snacking straight out of the jar.  

These Oven Dried Heirloom Tomatoes deliver concentrated tomato flavor with a perfect balance of sweetness and richness. Slow roasting gently removes moisture while intensifying the tomatoes' natural sugars, creating a texture that's tender, slightly chewy, and packed with flavor. Basil Olive Oil helps the tomatoes caramelize while adding a smooth, herbaceous finish and the result is a versatile ingredient with deep tomato character, subtle acidity, and savory complexity that works beautifully in pasta dishes, salads, sandwiches, charcuterie boards, and appetizers. Simple ingredients and slow cooking transform fresh heirloom tomatoes into something truly special.

I N G R E D I E N T S :

• 2-3 pounds of ripe summer tomatoes
• basil
• rosemary
• oregano
• Rocky Mountain Olive Oil Basil Infused Olive Oil

I N S T R U C T I O N S :

1. Line a couple of baking sheets with parchment paper. 
2. Cut the tomatoes in half, sprinkle with a little sea salt and place on the lined baking sheet. 
3. Bake the tomatoes slow and low at 250 F for 4-5 hours. 
4. Allow the tomatoes to cool completely before packing them into clean jars with lids, stuffed with an assortment of fresh herbs of choice. Cover the tomatoes fully with a fresh Basil Olive Oil of our choice, and refrigerate for up to 3 weeks... though we doubt they'll last that long.