This recipe is a great, tasty, and healthy way to use garden ripe tomatoes. The
intense tomato flavor marries well with the herbs, garlic and olive oil. These
tomatoes aren’t the usual hard, dry sun-dried tomatoes you find at the super-
market. They will only keep a week in the refrigerator — if you don’t eat them
all before the week is up.

I like these tomatoes chopped up and tossed with some pasta, fresh basil, olive
oil, and Parmesan. They’re also great on crostini with pesto and goat cheese.
Throw some in the food processor with a little warm chicken stock and fresh
herbs and it makes a great tomato sauce for creamy polenta. Add some to your
favorite shrimp scampi recipe to give it a boost.

Ingredients
8 vine-ripened Roma tomatoes
(or other fleshy variety)
1 sprig finely chopped fresh rosemary
2 sprigs finely chopped fresh thyme
2 fresh finely chopped basii leaves
1 teaspoon kosher salt
2 tablespoons extra virgin olive oil
Fresh ground black pepper

How To Make

Preheat oven to 200 degrees.
Remove the stems from the Roma tomatoes and cut them in half lengthwise. Toss
the tomatoes, herbs, salt and olive oil in a bowl and season with a few twists of fresh
ground pepper.
Place a cooling rack on a cookie sheet or sheet pan and place the tomatoes skin side
down on the rack. Put the pan in the oven for 3-4 hours, until tomatoes shrink by half
and become slightly dry to the touch. Drying time may vary depending on your oven.
Convection ovens (ovens with a fan to circuiate air) work best.
Remove the tomatoes from the oven and if you are not using them right away, store
them in a closed plastic container. They will keep in the refrigerator for 1 week.