Slow Roasted Oil Packed Tomatoes
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
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.
Use the tomatoes to make dried tomato pesto, sauces, in salads, on antipasto platters, or in pastas