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Sun Dried Tomatoes

  • 3 pounds firm ripe Italian or plum tomatoes, (Roma)
  • 1/2 teaspoon herb seasoning oregano, basil or any herb combination per tomato
  • 2 cloves garlic chopped finely, or minced (2 to 3)
  • salt, optional
  • 2 rosemary sprigs or, 1 T. dried opt
  • 1 1/4 cup olive oil, approximately

Preheat oven to 300 degrees Choose tomatoes with even red color, and without any green or black spots. Wash tomatoes, removing stem ends. Slice lengthwise in half. Squeeze GENTLY to remove seeds. Pat dry. Sprinkle with herbs, garlic, and salt to taste. Arrange tomatoes in one layer,cut side up, on wire racks placed on a cookie sheet. Bake for 3-5 hours or until dried.Watch carefully not to over dry or they will be tough. Dry them just to the point that all of the moisture is gone. As they darken, watch carefully, as they are almost done and will burn quickly. Place tomatoes in a 1-1 1/2 pint jar with the rosemary sprigs and several peppercorn. Cover with olive oil and seal airtight. To prevent molding loosely pack.Let stand 1 1/2 months to fully develop flavor.Tomatoes will stay fresh as long as oil stays fresh. Store in a cool place. Makes 1 to 1 1/2 pints. NOTE: I do them cut side up although I have seen recipes for cut-side down. I like to see how they are faring. Also, the original recipes called for garlic in the jar. They have now shown garlic and oil mixtures to be dangerous So I chop up my garlic and put on the tomatoes ahead of time.

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