Oven-Dried Herbed Tomatoes
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
-
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!
-
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!
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RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey