Oven-Dried Tomatoes

Oven-Dried Tomatoes
Oven-Dried Tomatoes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 2

    pounds ripe plum tomatoes washed, cored, and split lengthwise

  • 1

    teaspoon kosher salt

  • 2

    cups extra-virgin olive oil

  • 2

    large fresh thyme sprigs

  • 1

    fresh rosemary sprig cut in half

  • 2

    sage leaves - (to 3)

  • 3

    medium garlic cloves split

Directions

Place the tomatoes cut side up on a baking sheet. Sprinkle with the salt and let sit for 1 hour. Preheat oven to 200 degrees. Roast the tomatoes for 5 to 6 hours. The tomatoes are done when they are dried but still slightly plump, they should definitely not be leathery, nor as dry as commercial sun-dried tomatoes. Allow the tomatoes to cool to room temperature, then transfer them to a jar or bowl. Stir in the olive oil, herbs, and garlic, cover tightly and refrigerate. The tomatoes will improve if marinated 2 to 3 days before using. They will keep for up to 2 weeks stored in the refrigerator. This recipe yields ?? servings.

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