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Oven Roasted Tomatoes

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Makes: 4 servings adjust
These are nearly sun-dried tomatoes, dried and intensified for use in salads or as an antipasto dish.



Step 1

Preheat oven to 250-degrees.


  • 6 Plum Tomatoes (Italian), cored and sliced lengthwise into 3/8" strips
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 clove Garlic, minced
  • 2 teaspoons Shallot, minced
  • 2 teaspoons Fresh Basil, chopped
  • 1 teaspoon Fresh Oregano, chopped
  • 12 teaspoon Fresh Thyme, chopped
  • 12 teaspoon Fine Ground Black Pepper
  • 18 teaspoon Salt

Step 2

Mix ingredients together until tomatoes are evenly coated. If dried herbs are used, use 1/4 of the stated amount.

Step 3

Lay tomato strips on a wire rack that is on top of a cookie sheet or foil to catch drippings.

Step 4

Roast at 250-degrees, about 2 hours, until tomatoes have lost much of their moisture and have a leathery appearance. Cool and serve slightly chilled or at room temperature. Keeps refrigerated for up to 4 days.
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