Sundried tomatoes can be polarizing. If you’re turned off by their strong and often overly acidic flavor, we get it. It’s not fun when an entire dish is overwhelmed by a single note of tomato flavor, not to mention when that tomato flavor comes in the form of tough and chewy barely rehydrated pieces. That’s why we came up with this DIY version made right in the oven, no Tuscan hillside necessary. They’re super easy to make and the result is pure, deeply concentrated tomato flavor, and not a tomato raisin in sight. If you’re swimming in summer tomatoes, this is a great way to extend their shelf life.
6 pounds plum tomatoes, halved lengthwise
¼ cup fresh oregano, rosemary, or thyme leaves (stripped from stems), or a combination
1 tablespoons kosher salt
1 teaspoon black pepper
1½ - 2¼ cups olive oil
Sat fat 2g
How to Make It
Preheat oven to 300°F, with racks in upper and lower thirds. Set wire racks in 2 rimmed baking sheets.
Arrange tomatoes on racks, cut side up, and sea- son with herbs, salt, and pepper. Bake until shrunken by about half and dry to the touch, 3￼½ to 4 hours.
Let cool completely and transfer to 3 16-oz. glass jars. Add ￼½ to ¾￼ cup oil to each jar to cover tomatoes, pressing down if necessary to keep them submerged. Store in the refrigerator for up to 2 weeks.
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