We had friends over for dinner the other evening and two of our guests brought us the last of the tomatoes from their garden. Such a lovely gift! Ironically, sometimes the end-of-season tomatoes don't have as much flavor as those off the vines just a bit earlier. One way to punch up the flavor is to slow-roast them in the oven and save them in olive oil. This particular recipe is adapted from Ben and Karen Barker's Not Afraid of Flavor.
Oven-Dried Overnight Tomatoes
- 2 pounds tomatoes, halved
- 6-8 garlic cloves, peeled and mashed
- 1/4 cup fresh thyme leaves
- 1/4 cup olive oil
- salt
Combine the tomatoes, garlic and whatever herb you are using and olive oil in a bowl. Toss to combine and marinate at room temperature for 2 to 3 hours.
Tomatoes marinating in olive oil
Preheat oven to 175 degrees F. Put a rack on a baking sheet and spread the tomatoes on the rack, cut side up Sprinkle lightly with salt and cook in a slow oven for 6 to 8 hours, until dried but still slightly moist inside.
Cool the tomatoes, remove the herbs and garlic and pack into jars. Cover with olive oil, seal and refrigerate. the tomatoes will keep for 6 months as long as they are covered with oil. After all the tomatoes are gone, the oil can be used in salad dressings.
Tomatoes in Olive Oil
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