Slow Roasted Oil Packed Tomatoes
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Perfect for winter, fresh summer flavors!
Slow Roasted Oil Packed Tomatoes
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Category
condiment
Ingredients
-
2 lbs. plum, Roma tomatoes, or large cherry tomatoes
-
Sprigs of Fresh Herbs such as oregano, marjoram, and/or thyme
-
1 Tsp. kosher salt
-
1 1/2 C EVOO or infused olive oil of your choice
Directions
Preheat the oven to 250 F
Wash and dry the tomatoes. With a very sharp 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 containers/jars
Cover the tomatoes fully with a fresh EVOO of our choice, and keep covered and refrigerated for up to 3 weeks.
Recipe Note
Use the tomatoes to make dried tomato pesto, sauces, in salads, on antipasto platters, or in pastas
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