Saturday, August 1

Oven dried tomatoes (sundried tomatoes)


2 pints cherry tomatoes, cut in half
3 tablespoons chopped basil
2 tablespoons chopped oregano
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
salt and pepper

Cut tomatoes in half. Toss with herbs, garlic, and oil. Spread on parchment covered baking sheet.
Cook for one hour in a 225 degree oven. Turn off oven and let tomatoes sit in warm oven overnight. Can store in jar in fridge for
2-3 weeks. Can cover with olive oil to store. Can freeze.

Use in pasta, sandwhiches, salads, pizzas, or just to snack on.
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