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. I like to use thyme, oregano, and/or rosemary. Cover the tomatoes fully with a fresh UP EVOO of our choice, and refrigerate for up to 3 weeks. They won’t last that long however, I can guarantee it!
Published in Appetizers & Side Dishes
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