Oven-Dried Tomatoes
Shared by CSA Member, Marcie.
3 pounds fresh, ripe tomatoes
1 tablespoon olive oil
3-5 rosemary sprigs
12-15 basil leaves
Preheat oven to 225. Line a 12x18 jelly roll pan with foil or parchement, set aside.
Wash and trim tomatoes. Cut them in half lengthwise and place face up on the prepared pan. Drizzle the olive oil over the tomatoes and toss herbs on top.
Bake tomatoes for about 3-3 1/2 hours. They will be brown around the edges and will have shrunk from their original size. They will still be soft in the middle - you don't want to dry them out completely. Cool to room temperature and use the tomatoes in salads or in the recipe below.
3 pounds fresh, ripe tomatoes
1 tablespoon olive oil
3-5 rosemary sprigs
12-15 basil leaves
Preheat oven to 225. Line a 12x18 jelly roll pan with foil or parchement, set aside.
Wash and trim tomatoes. Cut them in half lengthwise and place face up on the prepared pan. Drizzle the olive oil over the tomatoes and toss herbs on top.
Bake tomatoes for about 3-3 1/2 hours. They will be brown around the edges and will have shrunk from their original size. They will still be soft in the middle - you don't want to dry them out completely. Cool to room temperature and use the tomatoes in salads or in the recipe below.
