This recipe takes a bit of effort, but it’s well worth it.
For all the details, check out the full blog posting here.
Ingredients
- 24 Roma Tomatoes at the peak of perfection
- 1 or 2 cloves Garlic minced or pureed
- 1 large Shallot minced or pureed
- 1 generous Tbsp Olive oil
- 1 Tbsp Dried herbs, Italian blend
- or
- 2 Tbsp Finely minced Fresh Herbs Oregano, basil, savory, marjoram, etc.
- Sprinkle Salt and pepper
Instructions
- Wash tomatoes. Cut in half lengthwise. Remove seeds and stem cores.
- Combine garlic, shallot, olive oil, salt and pepper, and dry or fresh herbs.
- Add the mixture to the tomato halves, tossing by hand to fully coat the tomatoes.
- Lay the tomatoes, cut side up, on a baking rack set on a baking sheet. Lightly sprinkle the tomatoes with salt and pepper.
- Dry the tomatoes in a 200°F conventional oven or 170°F convection oven ,until darkened and dry, but still pliable. This may take anywhere from 18 to 36 hours, depending on the size and juiciness of the tomatoes.
- Store in a sealed freezer bag or container in the refrigerator for up to a month, or in the freezer for up to a year. That's just conventional wisdom. They are often consumed long before the time limit rolls around.
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