These are dynamic, flavour-packed little morsels. Freeze them for up to 6 months and enjoy them on pizza and in pasta for a bright taste of summer during the cold months.
Course Method
Prep Time 10 minutesminutes
Cook Time 12 hourshours
Total Time 12 hourshours10 minutesminutes
Author Aimee
Ingredients
ripe tomatoesI used Romas, but any will do
olive oil
optional: fresh herbs
Instructions
Wash, core and slice tomatoes in half. Arrange on a wire cooling rack fitted on a baking tray and lightly drizzle with olive oil.
Sprinkle a few chopped herbs over top of the tomatoes. I love to use thyme or oregano.
Place the tray in the oven and set oven to 150F or lowest setting. Leave overnight to dry, or up to 12 hours, depending on the size and the ripeness of the tomatoes.
Check periodically and taste test. Once the tomatoes are sufficiently dried, remove from oven and cool. Package in ziplock bags or jars and freeze for up to 6 months. Alternately, pack in olive oil in small jars, leaving 1/2 inch of headspace, and freeze for up to 6 months.