Oven Dried Tomatoes

Rating:: Not rated
Servings:: 24
Difficulty:
Total Time:
Recipe By:: Michael Chiarello

Ingredients

24 tomatoes (Roma), halved lengthwise
Sea Salt preferably gray salt, and freshly ground black pepper
6 tablespoons Extra Virgin Olive Oil - plus more for storing
2 tablespoons Herbs de Napa
1 clove garlic - minced

Directions

Preheat the oven to 250ºF. Arrange the tomato halves cut side up and close together on a baking sheet. Season with salt and pepper. In a small bowl, combine the 6 tablespoons olive oil, the herbs, and the garlic. Spoon a little over each tomato half, stirring the mixture as you go. Bake until the tomatoes are soft and shriveled but still retain some moisture, 5 to 8 hours. Timing will depend on how large, meaty, and juicy the tomatoes are. Let cool completely, then arrange the tomatoes in a plastic container, making no more than two layers. Add olive oil to cover completely, then cover tightly and refrigerate.

Note:

Makes 48 tomato halves.

Stuff with goat cheese quenelles and sprinkle with basil shreds for a delicious buffet appetizer.