Recipe by Gerry sans Sanddunes
These are almost as good as chocolate ...
Top Review by Sandi (From CA)
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!
- ripe tomatoes
- olive oil
- 2 garlic cloves, minced fine
- 2 tablespoons fresh basil, chopped fine
- 2 tablespoons fresh oregano, chopped fine
- salt and pepper
Directions See How It's Made
- 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.