Oven Dried Tomatoes in Olive Oil
YIELDS: 5 - 7 servings
PREP TIME: 10 mins
COOK TIME: 5 hrs
TOTAL TIME: 5 hrs 10 mins
- 2 pounds plum, Roma tomatoes, or large cherry tomatoes
- sprigs of Fresh Herbs such as oregano, marjoram, and/or thyme
- 1 teaspoon kosher salt
- 1 1/2 cups Rocky Mountain Olive Oil Arbequina Robust Extra Virgin Olive Oil
Preheat the oven to 250 F.
Wash and dry the tomatoes. With a very sharp serrated knife, slice the tomatoes in half and season with salt. Line a couple of baking sheets with parchment paper and arrange the halves, cut side up on the sheets. 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 or containers with lids. Add herbs to the tomatoes in the containers/jars. We suggest thyme, oregano, and/or marjoram. Cover the tomatoes fully with the Arbequina Robust Extra Virgin Olive Oil, and keep covered and refrigerated for up to 3 weeks.
Use the tomatoes to make dried tomato pesto, sauces, in salads, on antipasto platters, or in pastas.