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A great thing to do with extra tomatoes especially in the summer.
Prep Time: 00:15
Cook Time: 00:00
1 lb cherry or grape tomatoes, halved
salt to taste
2 tbsp extra virgin olive oil
1 clove garlic, minced
2 tbsp chopped fresh herbs such as basil, oregano, thyme and/or rosemary
2 - 3 tbsp extra virgin olive oil (for storage)
1Preheat oven to 250 degrees F.
2Line a baking sheet with parchment paper and set aside.
3Cut tomatoes in half and pat dry. Place in a medium-sized bowl
4Toss to coat with olive oil and a few pinches of salt
5Lay cut side up on a prepared baking sheet. Crowd tomatoes to one side of the baking sheet
6Sprinkle with garlic and fresh herb(s) trying to spread the garlic and herb(s) around to all of the tomatoes.
7Check the tomatoes regularly after the 4-hour point. They will look wrinkled, dried, and deep red in colour. You may find that some have dried faster than others, you can remove these ones so that they don't get burnt. Once they are all dried, dark red, and wrinkled, remove the pan from the oven.
8Let the tomatoes cool completely. Store in a container in the refrigerator, with about 3-4 tbsp olive oil.
Store for about a month in the refrigerator.
Makes about 1 cup of dried tomatoes.
Use these tomatoes on top of chicken, in a salad or put on with some goat cheese ontop of a crostini and serve it as a crowd-pleasing hors d'oeuvre this summer
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