OVEN-DRIED ROMA TOMATOES
2 pounds organic plum tomatoes (8-9)
2 tablespoons olive oil
1 teaspoon fresh rosemary leaves, finely cut (optional)
Preheat the oven to 225 degrees. Line a large bake sheet with parchment paper.
Rinse and dry the tomatoes. Halve them length-wise.
Combine the olive oil and minces rosemary on a plate and dip the cut side of each tomato half in the olive oil before placing it skin-side-down on the parchment.
Bake for 6 hours. Cool the tomatoes on a rack on the bake sheet. Keep refrigerated or freeze.
Uses for Oven-Dried Tomatoes:
Build a sandwich with roasted vegetables or simply goat cheese
Use Oven-dried Tomatoes on pizzas and foccacia.
Sliced, they are great in pasta sauces and stews.
Presented as halves, these tomatoes make great garnishes for roasted or grilled meats, fish and poultry
Mix them into a salad with roasted vegetables or greens.