Serve these delicious tomatoes as an appetizer, blend them with garlic for a “sun-dried” style tomato pesto sauce, or enjoy them for snacking straight out of the jar.
Start with 2-3 pounds of ripe summer tomatoes. Line a couple of baking sheets with parchment paper. Cut the tomatoes in half and sprinkle with a little sea salt. Bake the tomatoes slow and low at 250 F. for 4-5 hours. Allow the tomatoes to cool completely before packing them into clean jars with lids, stuffed with an assortment of fresh herbs of your choice. I like to use thyme, oregano, and/or rosemary. Cover the tomatoes fully with a fresh UP EVOO of our choice, and refrigerate for up to 3 weeks. They won’t last that long however, I can guarantee it!