Ingredients
-
20
-
1/4
-
2
-
2
-
1
-
-
-
-
-
1
-
1
-
1
-
-
-
Directions
Oven-Dried Herbed Tomatoes,With the summer on it’s way and extra tomatoes from the garden now you have a recipe to make them last a little longer. Add to salads, grilled veggie sandwiches, breads, pastas, as a topping for pizzas. Be careful not to cook them, you are drying the tomatoes at a low temp. Give jars away as gifts!,I told Rita a couple of months ago that I would try this when my Romas starting overloading the garden. I made this with Romas and yellow tomatoes. The picture was taken right before I placed them in the oven. Excellent way to save your tomatoes for use during the winter. Thank you so much for sharing!
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Steps
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1
Done
|
Trim the Stem Ends Off of the Tomatoes, Quarter Lengthwise and Remove and Discard Seeds. |
|
2
Done
|
Place in a Large Bowl and Add the Olive Oil, Vinegar, Parsley, Rosemary, Mixing Well. |
|
3
Done
|
Season to Taste With Salt and Pepper. |
|
4
Done
|
Cover Bowl and Allow to Marinate in Refrigerator For 2 to 3 Hours. |
|
5
Done
|
Preheat Oven to 200 Degrees. |
|
6
Done
|
Pack Tomatoes in a Single Layer on Parchment Paper on a Baking Sheet. |
|
7
Done
|
Bake For 6 to 12 Hours. |
|
8
Done
|
Place Them in the Oven Around 7:00 in the Evening and Bake the Tomatoes Throughout the Night. |
|
9
Done
|
You'll Have Plump, Juicy Tomatoes. |
|
10
Done
|
Cool Completely Before Storing. |
|
11
Done
|
to Store: Place Tomatoes, Garlic, Rosemary, Pepper, in Sterilized Glass Jars and Pour Olive Oil Over to Cover, Seal Tightly With Lids. |
|
12
Done
|
Store in the Refrigerator For 2 to 3 Weeks. |
