Oven Dried Heirloom Tomatoes
Preserve your harvest by oven drying your tomatoes and then jarring them with a superlative, fresh Olive and Then Some extra virgin olive oil and herbs.
  • 2-3 pounds of ripe summer tomatoes.
  • Mason Jars, quart size or size of your choice
  • Olive and Then Some extra virgin olive oil of choice or Olive and Then Some Tuscan Herb Olive Oil
  • Herbs of choice, such as Thyme, Oregano and/or Rosemary
  • Sea Salt
  1. Line a couple of baking sheets with parchment paper. Cut the tomatoes in half or quarters and sprinkle with a little sea salt. Bake the tomatoes slow and low at 250 F. for 4-5 hours. Allow the tomatoes to cool completely before packing them into clean jars with lids, stuffed with an assortment of fresh herbs of your choice.Cover the tomatoes fully with your choice of Olive and Then Some olive oil, and refrigerate for up to 3 weeks.
Recipe by Olive and Then Some at http://www.oliveandthensome.com/recipes/appetizers/1724.htm