Oven Dried Heirloom Tomatoes
Oven Dried Heirloom Tomatoes
Ingredients:
2-3 pounds of ripe summer tomatoes.
Mason Jars, quart size or size of your choice
Extra virgin olive oil of choice or Tuscan Herb Olive Oil
Herbs of choice, such as Thyme, Oregano and/or Rosemary
Sea Salt
Instructions:
Line a couple of baking sheets with parchment paper. Cut the tomatoes in half or quarters and sprinkle with a little sea salt. Bake the tomatoes slow and low at 250 F. for 4-5 hours. Allow the tomatoes to cool completely before packing them into clean jars with lids, stuffed with an assortment of fresh herbs of your choice.Cover the tomatoes fully with your choice of Olive and Then Some olive oil, and refrigerate for up to 3 weeks.