How to Make Sun-Dried Tomatoes

Ingredients

• 2 lbs ripe roma tomatoes, halved
• 4 tablespoons sea salt
• fresh ground pepper
• 1 tablespoon dried marjoram
• 1 tablespoon dried basil
• 2 bay leaves
• 2 tablespoons black peppercorns
• 2 garlic cloves, cut into slivers

Directions

1. 1

   Scoop out the tomato seeds with your fingers, and discard, leaving the fibrous tissue intact.

2. 2

   Place the halves, cut side up, on a baking sheet lined with parchment paper. Sprinkle with the salt, pepper, marjoram, and basil.

3. 3

   Place the tray in a preheated oven at 210 degrees F. (100 degrees C.) for 12 hours. If the tomatoes are drying out too quickly, leave the oven door slightly ajar.

4. 4

   When the tomatoes are dry and have cooled, pack them into a sterlized jar. Add a bay leaf, a few peppercorns, and some garlic slivers, cover with olive oil, and seal. Store in refrigerator up to three months.