Oven Dried Tomatoes
Oven Dried Tomatoes
Rated 4.0 stars by 1 users
Category
Appetizer
Cuisine
Italian
Servings
48 tomato halves
Prep Time
30 minutes
Cook Time
8 hours
Ingredients
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24 Mini San Marzano Tomatoes, halved lengthwise
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Sea salt, preferably gray salt, and freshly ground black pepper
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6 tablespoons extra virgin olive oil - plus more for storing
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2 tablespoons Herbs de Napa
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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.
Recipe Note
Stuff with goat cheese quenelles and sprinkle with basil shreds for a delicious buffet appetizer.