Oven Dried Heirloom Tomatoes
Are you suffering from an overabundance of gorgeous, ripe, heirloom tomatoes? If you answered yes, then consider preserving your harvest by oven drying your tomatoes and then jarring them with fresh EVOO and herbs. If you answered no, get yourself some late summer tomatoes, stat! It doesn't get easier than this, and the results are spectacular. Serve them as an appetizer, blend them with garlic for a "sun-dried" style tomato pesto sauce, or enjoy them for snacking straight out of the jar.
Ingredients:
- 2-3 Pounds of rip summer tomatoes
- Sea Salt to taste
- Fresh herbs of your choice (we prefer thyme, oregano, and/or rosemary)
- MOV Extra Virgin Olive Oil (depends on how full you get the jars with herbs and tomatoes)
- Garlic (Optional)
Directions:
Line a couple of baking sheets with parchment paper. Cut the tomatoes in half and sprinkle with a little sea salt. 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 with lids, stuffed with an assortment of fresh herbs of your choice. Cover the tomatoes fully with a fresh MOV Extra Virgin Olive Oil of your choice, and refrigerate for up to 3 weeks. They won't last that long however, We can guarantee it!
Enjoy!!!!
Line a couple of baking sheets with parchment paper. Cut the tomatoes in half and sprinkle with a little sea salt. 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 with lids, stuffed with an assortment of fresh herbs of your choice. Cover the tomatoes fully with a fresh MOV Extra Virgin Olive Oil of your choice, and refrigerate for up to 3 weeks. They won't last that long however, We can guarantee it!
Enjoy!!!!