Indulge in the rich flavors of sun-kissed tomatoes slow-roasted to perfection with a medley of aromatic herbs and our ultra premium Extra Virgin Olive Oil. Useful in dried tomato pesto, sauces, salads, on antipasto platters, or in pastas, each bite offers herbaceous, velvety richness.

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

• 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 Any Rocky Mountain Olive Oil Extra Virgin Olive Oil

D I R E C T I O N S :

1. Preheat the oven to 250 F.
2. Wash and dry the tomatoes. 
3. With a very sharp serrated knife, slice the tomatoes in half and season with salt.
4. Line a couple of baking sheets with parchment paper and arrange the halves, cut side up on the sheets.
5. 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.
6. Add herbs to the tomatoes in the containers/jars. We suggest thyme, oregano, and/or marjoram. Cover the tomatoes fully with the 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. 

YIELDS: 5 - 7 servings

PREP TIME: 10 mins

COOK TIME: 5 hrs

TOTAL TIME: 5 hrs 10 mins

280 Calories