Ingredients:

  • 2 lbs Roma tomatoes, halved lengthwise
  • 1 tsp fine sea salt
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 cup extra virgin olive oil
  • 4 cloves fresh garlic, thinly sliced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1/2 tsp crushed red pepper flakes

Instructions:

  1. Preheat your oven to 225°F (105°C). Slice the Roma tomatoes in half lengthwise and place them cut-side up on parchment-lined baking sheets, ensuring they do not touch.
  2. Evenly sprinkle the fine sea salt, garlic powder, and dried oregano over the exposed flesh of the tomatoes.
  3. Bake for 5 to 6 hours, rotating the pans every 2 hours to ensure even drying. Remove when tomatoes are shrunken, leathery, flexible, and mahogany in color.
  4. While tomatoes cool, combine the extra virgin olive oil, sliced fresh garlic, rosemary, thyme, and red pepper flakes in a small bowl. Let the mixture sit for 15 minutes to temper the garlic.
  5. Pack the cooled dried tomatoes into sterilized glass jars and cover completely with the herb-infused olive oil.