Oven Dried Tomatoes

By KDHarmon

Ingredients

• 6 pounds plum tomatoes, halved lengthwise
• 1/4 cup fresh oregano, rosemary, or thyme leaves (stripped from stems), or a combination
• 1 tablespoons kosher salt
• 1 teaspoon black pepper
• 1-1/2 - 2-1/4 cups olive oil

Preparation

Step 1

Preheat oven to 300°F, with racks in upper and lower thirds. Set wire racks in 2 rimmed baking sheets.

Arrange tomatoes on racks, cut side up, and season with herbs, salt, and pepper. Bake until shrunken by about half and dry to the touch, 3-1/2 to 4 hours.

Let cool completely and transfer to 3 16-oz. glass jars. Add 1/2 to 3/4 cup oil to each jar to cover tomatoes, pressing down if necessary to keep them submerged. Store in the refrigerator for up to 2 weeks.

Makes 2 cups.