Oven-Dried Tomatoes
Serves: 5
Destiney Bartoletti
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
40
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 tsp
Kosher Salt2 cups
Extra-Virgin Olive Oil2 large
Thyme (fresh sprigs)3 medium
Garlic Cloves (split)Directions:
1
Place the tomatoes cut side up on a baking sheet
2
Sprinkle with the salt and let sit for 1 hour
3
Preheat oven to 200 degrees
4
Roast the tomatoes for 5 to 6 hours
5
The tomatoes are done when they are dried but still slightly plump, they should definitely not be leathery, nor as dry as commercial sun-dried tomatoes
6
Allow the tomatoes to cool to room temperature, then transfer them to a jar or bowl
7
Stir in the olive oil, herbs, and garlic, cover tightly and refrigerate
8
The tomatoes will improve if marinated 2 to 3 days before using
9
They will keep for up to 2 weeks stored in the refrigerator