Oven Dried Tomatoes



24 plum (Roma) tomatoes, halved lengthwise
Sea salt, preferably gray salt, and freshly ground black pepper
6 tablespoons extra-virgin olive oil, plus more for storing
2 tablespoons Herbes de Napa or Herbes de Provence
1 clove garlic, minced
Extra-virgin olive oil

1. Preheat the oven to 250ºF. Arrange the tomato halves cut side up and close together on a baking sheet. Season with salt and pepper. In a small bowl, combine the 6 tablespoons olive oil, the herbs, and the garlic. Spoon a little over each tomato half, stirring the mixture as you go.
2. Bake until the tomatoes are soft and shriveled but still retain some moisture, 5 to 8 hours. Timing will depend on how large, meaty, and juicy the tomatoes are. Let cool completely, then arrange the tomatoes in a plastic container, making no more than two layers. Add olive oil to cover completely, then cover tightly and refrigerate.

48 tomato halves

Michael Chiarello Recipe