Oven-Dried Herbed Tomatoes

Ingredients

• 20 firm-ripe roma tomatoes (or better yet, use your homegrown variety)
• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons finely chopped flat leaf parsley
• 1 tablespoon fresh rosemary, finely chopped
• coarse salt or sea salt
• fresh ground pepper

Storing

• olive oil
• 1 sprig rosemary
• 1 garlic, crushed
• 1 whole black peppercorn, to taste

Directions

1. 1

   Trim the stem ends off of the tomatoes, quarter lengthwise and remove and discard seeds.

2. 2

   Place in a large bowl and add the olive oil, vinegar, parsley, rosemary, mixing well.

3. 3

   Season to taste with salt and pepper.

4. 4

   Cover bowl and allow to marinate in refrigerator for 2 to 3 hours.

5. 5

   Preheat oven to 200 degrees.

6. 6

   Pack tomatoes in a single layer on parchment paper on a baking sheet.

7. 7

   Bake for 6 to 12 hours.

8. 8

   Place them in the oven around 7:00 in the evening and bake the tomatoes throughout the night.

9. 9

   You'll have plump, juicy tomatoes.

10. 10

    Cool completely before storing.

11. 11

    To store: Place tomatoes, garlic, rosemary, pepper, in sterilized glass jars and pour olive oil over to cover, seal tightly with lids.

12. 12

    Store in the refrigerator for 2 to 3 weeks.