Prep 10 mins
Cook 4 hrs
These are almost as good as chocolate ...
- ripe tomatoes
- olive oil
- 2 garlic cloves, minced fine
- 2 tablespoons fresh basil, chopped fine
- 2 tablespoons fresh oregano, chopped fine
- salt and pepper
- Core the stem area out from each tomato.
- Cut each tomato in half crosswise.
- Take each tomato half in hand- with the cut-side out- and give it a quick, gentle squeeze to force out the seeds.
- Use a finger to sweep remaining seeds out.
- Place each tomato, cut-side up, on a cookie sheet.
- Spray or drizzle olive oil across the top of each tomato half.
- Sprinkle garlic, basil, oregano across the tomatoes.
- Season with salt and pepper to taste.
- Bake in a 200°F oven for 4-6 hours or until the tomatoes are"dry" to the touch.
- When they are cool, cut each tomato half in quarters and store in fridge-- or start nibbling immediately.
Without knowing how many tomatoes to use, I settled on 7 medium-sized beauties. The end result was a tad over-seasoned; I think about 10-11 tomatoes of this size would have been perfect for me. I baked them for 6 hours and they were still a little wet to the touch, so I put them in the dehydrator overnight on a low setting and they came out nice. I had them in a pasta and prosciutto with arugula pesto last night and we both had seconds. Oh, the aroma... ~*inhales deeply*~ YUM! :) Thanks for the lovely recipe!
These were very easy to make and very tasty! It doesn't say how many tomatoes to use, but I used about 5. I also didn't have the fresh spices on hand so I used about 1 tsp of garlic salt, 1 tsp basil, and 1 tsp of oregano, put them together in a ziploc baggie and ran my rolling pin over it a few times to make the spices extra fine. Anyway, this was a great way to use up some extra tomatoes and I will definitely make again!
Another great review for a great recipe! I put all the "cleaned" tomato pieces in a big bowl and drizzled with the olive oil and seasonings, then laid them out on the foil lined cookie sheet (quicker for me). Loved the aroma in the house while these were baking and they are so good. Put the pieces in small baggies for the freezer for future use also. (This is an experiment on my part - I have never frozen sun dried tomatoes.) Thanks for the wonderful recipe!