Oven-dried heirloom tomatoes

Have 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 a superlative, fresh Ultra-premium Olive Oil and herbs.  

Serve as an appetizer, or blend with garlic for a "sun-dried" style tomato pesto sauce, or enjoy them for snacking straight out of the jar! 

Start with 2-3 pounds of ripe summer tomatoes. 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. We recommend thyme, oregano, and or rosemary.

Cover the tomatoes fully with a fresh Ultra-premium Olive Oil of your choice, and refrigerate for up to 3 weeks.