Oven Dried Heirloom Tomatoes
jarred with Fresh Olive Oil
Start with 2-3 pounds of ripe summer tomatoes. Line a couple of baking sheets with parchment paper. Cut the tomatoes in half & sprinkle with a little HIMALAYAN PINK SALT*.
Bake tomatoes low & slow at 250°F for 4-5 hours. Allow the tomatoes to cool completely before packing them into clean jars with lids. Cover the tomatoes fully with any flavor of INFUSED OLIVE OIL* (see below) or TRADITIONAL EXTRA VIRGIN OLIVE OIL* of your choice & refrigerate for up to 3 weeks.
* Available at The Vintage Olive *
NOTES: Serve as an appetizer, use in soup, sandwiches, eggs & sauces. Blend with garlic for a "sun-dried" style tomato pesto sauce, enjoy them for snacking straight out of the jar & more!
OLIVE OIL FLAVOR IDEAS: Tuscan Herb, Basil, Herbes de Provence, Thyme, Cilantro & Roasted Onion, Rosemary.