With the plethora of tomatoes I’ve been receiving from my CSA box, I needed a way to use them up in quantities before they went bad – because in a week’s time I would be receiving another huge batch.
I have been a fan of sun-dried tomatoes for a while now… it was my first “foodie” grocery purchase about 10 yrs ago. I remember we went to this gourmet store called Domenico’s, which is no longer in operation. I went to buy sun-dried tomatoes, but left with my first piece of Gruyere cheese too. It was a good day.
So I decided how it would be if I made my very own version of sun-dried tomatoes… they’ll not completely dry, but the flavor is definitely intensified by roasting them low and slow.
As many tomatoes as you can fit in a baking sheet – halved and seeded A drizzle of olive oil – about 1 tbs for the whole thing A sprinkling of Kosher Salt and Pepper to taste About ½ tbs of balsamic vinegar A few leaves of thyme – optional
- Place the halved and seeded tomatoes on a baking sheet lined with parchment paper. Sprinkle the salt, pepper and thyme leaves if using. Drizzle a very small amount of olive oil and the balsamic vinegar.
- Mix all the tomatoes to make sure they’re evenly coated with all the ingredients we added. Make sure they’re all cut side up before placing them in the oven.
- Roast slowly in a 250F oven for about 1 ½ to 2 hours. Don’t let the tomatoes burn too much or they’ll taste bitter.