Oven-Dried Herbed Tomatoes

“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!”
READY IN:
20hrs 20mins
SERVES:
20
YIELD:
80 dried tomato appetizers
UNITS:
US

Ingredients Nutrition

Directions

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

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