Oven Dried Tomatoes

Name: Oven Dried Tomatoes
Yield: 24 tomato halves
Ingredients: 24 plum (Roma) tomatoes, halved lengthwise; Sea salt, preferably gray salt, and freshly ground black pepper; 6 Tbsp extra-virgin olive oil, plus more for storing; 2 Tbsp Herbes de Napa; 1 clove garlic, minced

5 ingredients•9 steps•24 tomato halves

Ingredients

- 24 plum (Roma) tomatoes, halved lengthwise
- Sea salt, preferably gray salt, and freshly ground black pepper
- 6 Tbsp extra-virgin olive oil, plus more for storing
- 2 Tbsp Herbes de Napa
- 1 clove garlic, minced

Instructions

1
Preheat the oven to 250°F.
2
Arrange the tomato halves cut side up and close together on a baking sheet.
3
Season with salt and pepper, and let stand for 20 minutes to begin drawing out moisture.
4
In a small bowl, combine the 6 Tbsp olive oil, herbs, and garlic.
5
Spoon a little of the oil mixture over each tomato half, stirring the mixture as you go.
6
Bake until the tomatoes are soft and shriveled but still retain some moisture, 4-8 hours depending on size. Timing will depend on how large, meaty, and juicy the tomatoes are. You want them slightly dry, but still with some juice inside.
7
Let cool completely.
8
Arrange the tomatoes in a plastic container, making no more than two layers.
9
Add olive oil to cover completely, then cover tightly and refrigerate.