Oven Dried Tomatoes

1. 1

   To prepare tomatoes: Preheat oven to 200 degrees F.

2. 2

   Cut the tomatoes in half and place them on a cookie sheet or pan.

3. 3

   Sprinkle them lightly with salt and place them in the oven.

4. 4

   Allow the tomatoes to dry in the oven about 8 hours or until they become shriveled and partially dehydrated.

5. 5

   Remove them from the oven and drizzle them with herb oil.

6. 6

   To serve: Place the tomatoes on a serving platter.

7. 7

   Roll individual bocconcini in arugula leaves and place on top of each tomato half.

8. 8

   Spear the bocconcini and tomato with a sprig of rosemary and drizzle them with the herb oil.

9. 9

   1 cup rosemary leaves, stems removed

10. 10

    2 cups olive oil

11. 11

    1/2 cup tarragon leaves

12. 12

    1/4 cup thyme leaves

13. 13

    Place the rosemary and the olive oil in a blender and cover.

14. 14

    Blend on high speed until the roasemary has been ground into small pieces.

15. 15

    Add the tarragon and thyme and continue blending until all the herbs have been broken down into small pieces.

16. 16

    Pour into an airtight container and store in the refrigerator.

17. 17

    Inactive Prep Time: none

18. 18

    Key Words: herb oil

* Per serving · 4 servings · Values may vary.

No additional tips available.