Oven-Dried Herbed Tomatoes

Name: Oven-Dried Herbed Tomatoes
Prep time: 20 min
Cook time: 20 h
Total time: 20 h 20 min
Yield: 80 dried tomato appetizers, 20 serving(s)
Ingredients: 20 firm-ripe roma tomatoes (or better yet, use your homegrown variety); 1/4 cup extra virgin olive oil; 2 tablespoons balsamic vinegar; 2 tablespoons finely chopped flat leaf parsley; 1 tablespoon fresh rosemary, finely chopped; coarse salt or sea salt; fresh ground pepper; olive oil; 1 sprig rosemary; 1 garlic, crushed; 1 whole black peppercorn, to taste

Submitted by Rita1652

"With the summer on it's way and extra tomatoes from the garden now you have a recipe to make them last a little longer. Add to salads, grilled veggie sandwiches, breads, pastas, as a topping for pizzas. Be careful not to cook them, you are drying the tomatoes at a low temp. Give jars away as gifts!"

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photo by Rita1652

Ready In:: 20hrs 20mins
Ingredients:: 11
Yields:: 80 dried tomato appetizers
Serves:: 20

ingredients

20 firm-ripe roma tomatoes (or better yet, use your homegrown variety)
¹⁄₄ cup extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons finely chopped flat leaf parsley
1 tablespoon fresh rosemary, finely chopped
coarse salt or sea salt
fresh ground pepper
Storing
olive oil
1 sprig rosemary
1 garlic, crushed
1 whole black peppercorn, to taste

directions

Trim the stem ends off of the tomatoes, quarter lengthwise and remove and discard seeds.
Place in a large bowl and add the olive oil, vinegar, parsley, rosemary, mixing well.
Season to taste with salt and pepper.
Cover bowl and allow to marinate in refrigerator for 2 to 3 hours.
Preheat oven to 200 degrees.
Pack tomatoes in a single layer on parchment paper on a baking sheet.
Bake for 6 to 12 hours.
Place them in the oven around 7:00 in the evening and bake the tomatoes throughout the night.
You'll have plump, juicy tomatoes.
Cool completely before storing.
To store: Place tomatoes, garlic, rosemary, pepper, in sterilized glass jars and pour olive oil over to cover, seal tightly with lids.
Store in the refrigerator for 2 to 3 weeks.

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Reviews

Im reviewing this recipe again. The first time I made it, I messed it up and I think I forgot to marinate. This recipe is out of this world wonderful and they taste, EXCELLENT! They took 7 hours and turned out perfect. Thank you Rita L for responding to me and for a wonderful recipe....

Sheri-bdb
Rita, love these tomatoes. I baked them about 4-5 hours in my toaster oven. I think each oven is a little different on the heat, so they should be checked every so often. I did add basil and oregano. Wow, the smell is so good! I will be making these again soon! I think I will put some in olive oil too. Thanks Rita!

Sharon123
I told Rita a couple of months ago that I would try this when my Romas starting overloading the garden. I made this with Romas and yellow tomatoes. The picture was taken right before I placed them in the oven. Excellent way to save your tomatoes for use during the winter. Thank you so much for sharing!

mary winecoff
What an awesome combination! The smell is great and the taste even better. These will be used on sandwiches and in a dip I have that calls for dried tomatos. I can't wait.

Mysterygirl
Your recipes are always so good and this one is no exception. This one is a life saver because my tomato plants are so full I can't even give tomatoes away fast enough. The tomatoes and oil are also wonderful on a green salad with feta!

Pot Scrubber