Learn how to oven-dry tomatoes and save them in olive oil – a great way to deal with your abundant summer tomatoes!
20 organic or garden fresh Roma tomatoes
large bunch of fresh thyme
kosher salt to taste
black pepper to taste
extra virgin olive oil
OPTIONAL: garlic pepper or herbs de provence
1. Preheat oven to 200 degrees.
2. Cut tomatoes in half, squeeze out juice and seeds, lay cut side up on sheet tray that has been covered in foil.
3. Season with salt pepper and herbs.
4. Drizzle with olive oil and place in the oven for at least 2 hours.
Chef’s Note: This may take longer depending on the type of tomatoes, how big, your oven etc.. look for them to shrink considerably ans get very wrinkled. Also, these are to be kept in a sterile jar in the refrigerator. They are NOT shelf stable.