Don’t be fooled by the title. These tomatoes are not dry at all. They are definitely shrunk to more than half their size, but they are moist and unctuous. I like them better than the very popular sun-dried tomatoes for certain applications.
INGREDIENTS:
- 4 Medium or small roma tomatoes
- 2 Tbsp. garlic that has been passed through a garlic press
- 1 Tbsp. chopped fresh thyme
- 1 Tbsp. chopped fresh oregano
- 1/4 Cup extra virgin olive oil
- Salt & Pepper to taste
INSTRUCTIONS:
- Preheat oven to 275 degrees F.
- Cut tomatoes in half length wise.
- Scoop out the inside of the tomatoes being careful not to cut through the flesh.
- Lay tomatoes on a parchment lined cookie sheet, skin side down.
- Combine the garlic, thyme, oregano, olive oil, salt and pepper in a bowl and whisk to blend.
- Fill each tomato with a spoonful of the dressing (I do not use a measuring spoon, rather a flatware teaspoon.)
- Bake in the oven for 1 hour.
- Turn the tomatoes over and bake for another 1 hour.
- Turn the tomatoes again and bake for 1/2 hour.
Once they are at room temperature, they are delicious on a crostini or in a salad. They are also great on pizzas, hamburgers and even hot dogs. Let your creativity loose with these savory beauties.
