Prep Time: 15 minutes | Cook Time: 3-4 hours
These tomatoes do not last in my house, we eat them right off of the pan. But if you do have any left over, use them in pasta salad recipes, as a topping for simple baked fish dish with a drizzle of olive oil and chopped herbs or in a fresh tomato sauce.
Ingredients
- Roma or plum tomato
- Olive oil
- Himalayan salt
- Several cloves garlic, minced or crushed
- Fresh ground pepper
- Your choice chopped fresh herbs
Method
- Clean tomato, pat dry and slice in half lengthwise. Scoop out seeds gently with your finger tip.
- Place tomato cut side up on a sheet pan. Sprinkle tomato ½’s generously with salt, fresh ground pepper, garlic and a few tablespoons of olive oil.
- Top tomatoes with chopped fresh herbs of your choice; basil, parsley, oregano, rosemary, etc.
- Bake tomatoes in 250-275 degree oven for approximately 3-4 hours until dried but still moist and chewy.
- Store tomatoes in a covered container in refrigerator or freeze slices until later use.