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 a superlative, fresh Extra Virgin 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.  

Ingredients:

• 2-3 pounds of ripe summer tomatoes

• basil

• rosemary

• oregano

• Rocky. Mountain Olive Oil Picual Medium Extra Virgin Olive Oil or Chiquitita Mild Extra Virgin Olive Oil or Flavosa Robust Extra Virgin Olive Oil

Directions:

Line a couple of baking sheets with parchment paper. 

Cut the tomatoes in half, sprinkle with a little sea salt and place on the lined baking sheet. 

Bake the tomatoes slow and low at 250 F for 4-5 hours. 

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 UP EVOO of our choice, and refrigerate for up to 3 weeks... though we doubt they'll last that long.