Stodgy Store Bought Tomatoes Got You Blue? Here's a Tasty Fix!
Ingredients
2 pounds plum, Roma tomatoes, or large cherry tomatoes
Sprigs of Fresh Herbs such as oregano, marjoram, and/or thyme
1 teaspoon kosher salt
1 1/2 cups Arbequina or Arbosana extra virgin olive oil or infused olive (like Garlic or Tuscan) oil of your choice
Instructions
Use the tomatoes to make dried tomato pesto, sauces, in salads, on antipasto platters, or in pastas.
Sprigs of Fresh Herbs such as oregano, marjoram, and/or thyme
1 teaspoon kosher salt
1 1/2 cups Arbequina or Arbosana extra virgin olive oil or infused olive (like Garlic or Tuscan) oil of your choice
Instructions
Preheat the oven to 250 F.
Wash and dry the tomatoes. With a very sharp serrated knife, slice the tomatoes in half and season with salt. Line a couple of baking sheets with parchment paper and arrange the halves, cut side up on the sheets. 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 or containers with lids. Add herbs to the tomatoes in the containers/jars - I like to use thyme, oregano, and/or marjoram. Cover the tomatoes fully with a fresh extra virgin olive oil of your choice, and keep covered and refrigerated for up to 3 weeks.
Use the tomatoes to make dried tomato pesto, sauces, in salads, on antipasto platters, or in pastas.