Oven Dried Tomatoes
By: Angela LeMoine
Published: Monday, August 25, 2014 - 6:09pm

Ingredients




2 lbs grape, cherry tomatoes or a combo of both, halved {approx equal size}
salt
olive oil
fresh basil leaves
3-4 garlic cloves

Preparation

1 Preheat your oven to 250 degrees. 2 Place the cut tomatoes onto a parchment lined baking sheet. Lightly salt the tomatoes. 3 Dry them out in the oven for about 2.5 hours {drying time may vary depending on size of the tomato}. You want a majority of the water evaporated out. 4 Cool the tomatoes. 5 Place the tomatoes, about 4-6 basil leaves and the garlic cloves into a mason jar. Cover the tomatoes completely with olive oil. 6 Keep refrigerated.

About

My wonderful grandparents spent the weekend over and they always show up with the most fabulous fresh garden treats! They are amazing gardeners! This weekend they came with two bags full of tomatoes and I decided to use both the grape and cherry tomatoes to make Oven Dried Tomatoes. There was no way we would be able to eat all the tomatoes fast enough before some got overripe so this seemed like the perfect way to preserve the crop. These are great in salads, on a sandwich or to make a delicious “sun” dried tomato pesto!