Sprinkle tomato slices with sugar and chopped fresh herbs – basil, oregano, or rosemary – and bake them at 250 degrees for several hours, evaporating the water they contain and concentrating their flavor. Preserve the dried tomatoes in olive oil with rosemary and thyme, keeping them on hand to enjoy in pasta, soups, and dips.
Oven-drying, a slow, gentle cooking process that evaporates the water in vegetables or fruits, works particularly well with tomatoes. These dried tomatoes packed in herbed oil can be used in a variety of recipes. Expand Martha Stewart Living, September 1998
Yield Makes one half-quart jar
- 14 to 16 Oven-Dried Tomatoes
- 3 to 4 sprigs fresh rosemary
- 4 to 6 sprigs fresh thyme
- 1/2 to 3/4 cup extra-virgin olive oil
Using a long spoon or wooden skewer, arrange two layers of tomato halves in bottom of a clean, dry, half-quart glass jar. Insert a few sprigs of rosemary and thyme. Make more layers, using spoon to pack tomatoes tightly, until the jar has been filled to within 1/2 inch from top. Add enough olive oil to completely cover tomatoes and the herbs. Seal tightly, and store, refrigerated, for up to 1 month.
tags: vegetarian, vegan, pareve
source: http://www.marthastewart.com/333126/dried-tomatoes-in-olive-oil