At the farmer’s market this past Sunday morning, I brought home a bucketful of tomatoes for this recipe. It’s simple, elegant, and (most importantly) out of this world! And it keeps you in tomatoes for just a little while longer…
- 80 grape tomatoes (approx. 1.5 pounds)
- 1/2 c. extra-virgin olive oil plus a little more for jars
- 2 cloves garlic, crushed
- 1 tsp. dried oregano
- fresh ground pepper and kosher salt
Preheat oven to lowest temperature setting (150-170F). Stir together olive oil, garlic and oregano in a small glass. Line an edged baking sheet with a sheet of foil. Slice tomatoes lengthwise and place, cut side up, on the foil. Drizzle with olive oil mixture, and sprinkle with salt and pepper.
Bake approx. 8 hours until tomatoes have reached desired level of dryness. Allow to cool completely. Fill glass jars with tomatoes, cover with additional olive oil, and screw on lids. Use them any way you would use fresh tomatoes: in salads, pasta, wraps, soup. You can turn them into a sublime tomato pesto, too. These tomatoes will keep in the refrigerator for at least a month.
Thank you to lingonberryjam for this wonderful recipe!