Oven-Dried Tomatoes

Recipe Ingredients

2 lbs	908g / 32oz	Ripe plum tomatoes - washed, cored,
		And split lengthwise
1 teaspoon	5ml	Kosher salt
2 cups	474ml	Extra-virgin olive oil
2 cups	32g / 1.1oz	Fresh thyme sprigs (large)
1		Fresh rosemary sprig - cut in half
2		Sage leaves - (to 3)
3		Garlic cloves - split (medium)

Recipe Instructions

Place the tomatoes cut side up on a baking sheet. Sprinkle with the salt and let sit for 1 hour. Preheat oven to 200 degrees. Roast the tomatoes for 5 to 6 hours. The tomatoes are done when they are dried but still slightly plump, they should definitely not be leathery, nor as dry as commercial sun-dried tomatoes.

Allow the tomatoes to cool to room temperature, then transfer them to a jar or bowl. Stir in the olive oil, herbs, and garlic, cover tightly and refrigerate. The tomatoes will improve if marinated 2 to 3 days before using. They will keep for up to 2 weeks stored in the refrigerator.

This recipe yields ?? servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9505) - from the TV FOOD NETWORK

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