With the never ending harvest of tomatoes
this year I've had to come up with more creative ways to use them up
other than tomato sauce! I looked on the Internet and found a way to oven dry them.
Ingredients
Tomatoes
Thyme/ Rosemary/ Oregano
Olive oil
Garlic
Instructions
1. Pre-heat oven to the lowest temperature possible; mine is 140 oC. Oil a baking tray.
2.
Cut tomatoes in half and place them cut side up. Drub rosemary, thyme
and oregano with oil and put them in between the tomatoes. Spray/ drizzle the top of the tomatoes with olive oil.
3. Bake for 2-6 hours. After 2 hours check cherry tomatoes to see if there done. You want them to be squishy but not brittle.
4. Sterilize a jar and place a whole garlic clove, spring of rosemary (or other woody herb) and cooled tomatoes; fill to the top with olive oil.
*Notes* Don't put in the fridge other wise the oil will 'set'. Use within a few weeks; but they'll be gone before you know it! Check the oven every half hour to make sure none of the tomatoes have burnt.