Oven dried tomatoes

By Natalia Machado

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Ingredients

Preheat oven to 250 F (120C)
Rinse the tomatoes under cool water and pat dry.
Slice the tomatoes in half lengthwise and remove the core in each half.
Use a spoon to scoop out the tomato seeds and as much of the juicy pulp around the seeds as possible.
Place the tomatoes in a large bowl, season with the salt, and toss until well-coated.
Line a baking sheet with parchment paper, place thyme, and rosemary on the tray.
Place rack over the tray with herbs
Lay the tomatoes cut side up on the rack, making sure the tomatoes do not touch.
Place the baking sheet and rack in the oven and dry until the tomatoes are shriveled around the edges but still plump, four to six hours.
Cool the tomatoes to room temperature. Transfer herbs and tomatoes to a mason jar, cover with the olive oil, and store in the refrigerator for up to two months.

Preheat oven to 250 F (120C)
Rinse the cherry tomatoes under cool water and pat dry.
Cut cherry tomatoes in half lengthwise through the core.
Toss cherry tomatoes with olive oil, salt, and pepper to season.
On a wire rack placed in a rimmed baking sheet lay the cherry tomatoes cut side up.
Top the cherry tomatoes with thyme leaves and a slice of garlic.
Place trayed tomatoes in the oven for two hours to dry.
Set aside to serve.