Oven-Dried Herbed Tomatoes

Rita~'s Note:

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!

• Total Time: 20 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 20 hrs

Ingredients:

Serves: 20

Yield: 80.0 dried t ...

• 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:

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.

Reviews

[Sheri-BDB]

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....

[Sharon123]

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!

[mary winecoff]

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!