- 2 pounds Plum tomatoes, Roma tomatoes, or large cherry tomatoes
- Sprigs of fresh herbs such as oregano, marjoram, and thyme
- 1 teaspoon kosher salt
- 1 ½ cups Ultra Premium Extra Virgin Olive Oil (or an infused olive oil of your choice, such as Basil or Garlic Infused Olive Oil)
DIRECTIONS
Preheat the oven to 250°F.
Wash and dry the tomatoes. With a very sharp serrated knife, slice the tomatoes in half and season with salt. Line a couple of baking sheets with parchment paper and arrange the halves, cut side up, on the sheets. Bake the tomatoes slow and low for 4-5 hours. Allow the tomatoes to cool completely before packing them into clean jars or containers with lids. Add herbs to the tomatoes in the jars. Cover the tomatoes fully with olive oil of your choice. Keep covered and refrigerated for up to 3 weeks.
Use the tomatoes to make tomato pesto, sauces, for topping salads, or mixing into antipasto platters and pastas.
