Similar to making sun-dried tomatoes, this is a lot easier and faster, and the tomatoes with their infused oil are a delicious condiment with meats, fish, and poultry - or as toppings.
Note: Unlike sun-dried tomatoes, these are not recommended for dishes where they will be cooked.
Difficulty: Easy
Time Required: 3-5 hours
Here's How:
- Select ripe aromatic tomatoes.
- Remove stems, wash to remove any debris, and wipe dry.
- Cut tomatoes in half.
- Lay tomatoes, cut side up, side by side in one layer in a ceramic or glass baking dish so they fit snugly.
- Sprinkle with sea salt. Additional seasonings can include fresh or dried thyme, oregano, or rosemary, and a little crushed garlic.
- Add olive oil. The oil should cover 2/3 of the height of the tomatoes.
- Slow cook at 175°F (80°C) for 3-5 hours. Time will depend on the size of the tomatoes.
- Allow to cool completely before transferring to glass jars or other (non-metal) containers.
What You Need:
- Ceramic of glass baking dish
- Fresh tomatoes
- Sea salt (and other optional seasonings)
- Olive oil