Garlic Tomatoes With Herbs and a Hint of Walnuts.

Name: Garlic Tomatoes With Herbs and a Hint of Walnuts.
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 30 serving(s)
Ingredients: 1/4 cup walnut oil, olive oil is just fine; 1 bulb of garlic, sliced paper thin; salt; lots black pepper; 2 tablespoons white balsamic vinegar; 1 tablespoon minced rosemary; 2 tablespoons minced basil; 16 cups tomatoes (that are squeezed of excess water and seeds, quartered or cut into eights depending on size)

Submitted by Rita1652

"Every summer I like to dry tomatoes in the oven. Recipe #57884 is a base of this recipes . Oven dried tomatoes with 1 bulb thinly sliced garlic, rosemary and basil is to die for!!!! You'll have garlicky, plump, juicy tomatoes with a hint of walnuts from the oil."

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photo by Rita1652

Ready In:: 6hrs 30mins
Ingredients:: 8
Serves:: 30

ingredients

¹⁄₄ cup walnut oil, olive oil is just fine
1 bulb of garlic, sliced paper thin
salt
lots black pepper
2 tablespoons white balsamic vinegar
1 tablespoon minced rosemary
2 tablespoons minced basil
16 cups tomatoes (that are squeezed of excess water and seeds, quartered or cut into eights depending on size)

directions

preheat oven to 200 degrees.
Mix the first 7 ingredients in a large bowl.
Add tomatoes mix to coat with dressing.
Place on 2 large parchment lined pans skin side down.
Bake for 6-12 hours.
Cool completely.
Place in a jar and cover with oil.
Store in refrigerator for 3 weeks. If it lasts that long!

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Reviews

So fresh tasting and so much cheaper than buying ready made

GingerlyJ
This is heavenly! I served these as a side with a vegetarian thin crust pizza and they sure disappeared. I did take some liberties Rita. I only did two tomatoes (romas) I cut each tomato into 8 pieces so they were quite thin cut. Mixed the tomatoes, garlic, rosemary, basil & lots of pepper. Spread that on parchment paper on my pizza stone. Then I lightly sprayed the tomatoes with Olive oil. Baked at 200 for 5 1/2 hours. Because they were cut smaller they did get quite dark but they tasted fantastic. The garlic was wonderful. Thanks Rita for posting this recipe that will be used over & over again.

Bergy