Ingredients
- 8 lb. tomatoes
- extra virgin olive oil
- fresh oregano
- fresh thyme
Preparation
Step 1
1. Preheat oven to 200 degrees. Because the tomatoes take some time to dry out thoroughly, you may want to do this overnight.
2. Wash tomatoes and allow to dry completely. Remove cores and slice the tomatoes in half lengthwise. With a spoon remove the seeds, making sure to leave the thick walls and skin intact.
3. Place the tomato halves on top of a broiling pan, arranging the larger ones on the outer edge for more consistent drying. Don't worry about crowding them together as they will shrink somewhat as they dry.
4. Place the tomatoes in the oven and allow to dry from 8-12 hours. Check after 6 hours and remove smaller tomatoes that have dried first. You don't have to turn the tomatoes as they dry.
5. When the drying process is complete, remove them from the oven and pack the dried tomatoes into 1/2 pint jars (1 1/4 C.). Cover with extra virgin olive oil. You can add a sprig or two of fresh oregano or thyme.
6. Place tight fitting lids on the jars and refrigerate. (Allow the tomatoes to blend with the oil for a few days before using. The resulting oil is wonderful drizzled over pizza or pasta and is ideal for sauteeing seafood or chicken. The tomatoes will keep refrigerated for months.