They can go well with other ingredients like pesto, tuna, cheese, chicken or in soups and stews. Given this flexibility, it is wise to jar them up in an air-tight container and put in ref. Life span can reach up to a week in the ref depending on how perfectly sealed your container is. Freezing is a method you may use, too, as it can preserve these oven-dried tomatoes for up to three months.
Now, what to do:
Pick about a dozen plump and ripe tomatoes. Boil them in water until their skin burst. Drain from water and set aside. Remove skin. Let it cool.
Meantime, preheat oven at 120C. In a baking pan, lay down your tomatoes for the prep phase. Season with salt and pepper. Sprinkle with chopped herbs of your choice (my faves include rosemary, sweet basil, tarragon and oregano thyme). One or two varieties of herbs will do, no biggy. Throw in 6 cloves of chopped garlic. Drizzle generously with olive oil and a quick swig of balsamic vinegar (optional). Bake until the tomatoes begin to shrivel, about an hour. Remove from the oven and drizzle some more with olive oil. Seal well.
Ahh, this can’t be real!
Dishes that go well with this coming soon. Promise!