Slow roasted oven dried tomatoes are so fragrant and flavorful. If your tomatoes are just starting to go soft you can roast them and they have a whole new life. You’ll love this recipe because you can put the tomatoes in a small container, pour some olive oil on top and keep them in your refrigerator. I’ve followed this with a post using the slow roasted oven dried tomatoes in an orzo salad.
Oven Dried Tomatoes
1 quart grape tomatoes
1 tablespoon extra virgin olive oil
pinch of kosher salt and fresh ground pepper
Preheat your oven to 225 degrees. Line a four sided baking sheet with parchment paper. Cut your tomatoes in half and toss with olive oil, salt and pepper. Put them on the baking sheet and roast (cut side up) for approximately three hours turning the baking sheet once or twice. You want the tomatoes to be dry and shriveled but still be juicy. You can use the tomatoes immediately or put in a container and pour extra virgin olive oil over them. Refrigerate and use as needed.