Dried Tomatoes in Olive Oil
Oven-drying, a slow, gentle cooking process that evaporates the water in vegetables or fruits, works particularly well with tomatoes. Use this recipe when making our Oven-Dried BLT.
- Yield: Makes one half-quart jar
Source: Martha Stewart Living, September 1998
- 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 2 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, up to 1 month.