• 735minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pounds (1 kg) ripe Roma (plum) tomatoes, halved

  2. 4 Tablespoons sea salt

  3. Freshly ground pepper

  4. 1 Tablespoon dried marjoram

  5. 1 Tablespoon dried basil

  6. Bay leaves

  7. Black peppercorns

  8. 2 cloves garlic, cut into slivers

  9. Extra virgin olive oil

Instructions Jump to Ingredients ↑

  1. Scoop out the tomato seeds with your fingers, and discard, leaving the fibrous tissue intact.

  2. Place the halves, cut side up, on a baking sheet lined with parchment paper. Sprinkle with the salt, pepper, marjoram, and basil .

  3. Place the tray in a preheated oven at 210 degrees F. (100 degrees C.) for 12 hours. If the tomatoes are drying out too quickly, leave the oven door slightly ajar.

  4. When the tomatoes are dry and have cooled, pack them into a sterlized jar. Add a bay leaf, a few peppercorns , and some garlic slivers, cover with olive oil , and seal. Store in refrigerator up to three months.

  5. Yield: one 4-cup jar Author's note: Make sure the oven is not too warm or the tomatoes will cook rather than dry.

  6. Recipe Source: Art of Preserving by Jan Berry (Ten Speed Press)

  7. Reprinted with permission.


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