Rosemary-Orange Oven-Dried Tomatoes

Name: Rosemary-Orange Oven-Dried Tomatoes
Total time: 5 h
Yield: Two cups
Cuisine: italian
Ingredients: 1 tablespoon rosemary oil; 1/2 teaspoon orange oil; 28 medium-size plum tomatoes, the core end cut off, halved lengthwise; 1 teaspoon salt; Freshly ground pepper to taste

By Molly O'Neill

Total Time: About 5 hours
Rating: 4(8)
Comments: Read comments

Featured in: The Drying Game

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Ingredients

Yield:Two cups

1tablespoon rosemary oil
½teaspoon orange oil
28medium-size plum tomatoes, the core end cut off, halved lengthwise
1teaspoon salt
Freshly ground pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 200 degrees. Combine the rosemary and orange oils in a small bowl. Using a pastry brush, coat both sides of the tomato halves lightly with the oil mixture. Place skin side down on a large baking sheet. Sprinkle with the salt and pepper to taste.
Step 2
Bake the tomatoes until they have shrunk to about one-quarter of their original size, about 4 to 6 hours; they should remain soft and juicy. Allow them to cool on the baking sheet. Place in a container and store in the refrigerator.