Recipe by Rita~
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!
Top Review by sheriboren
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....
- 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
Directions See How It's Made
- 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.