Canning and Preserving -- Oven Dried Tomatoes

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Oven Dried Tomatoes

 

24 plum (Roma) tomatoes, halved lengthwise

Sea salt, and ground black pepper

6 TB extra virgin olive oil, plus more for storing

2 TB Italian seasoning

1 clove garlic, minced

Extra virgin olive oil

 

Preheat the oven to 250º F. 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.

 

Makes: 48 tomato halves.