Ingredients:

  • 2 lbs Roma tomatoes
  • 1 tbsp sea salt
  • 1 tsp granulated sugar
  • 1 cup extra virgin olive oil
  • 3 cloves garlic
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes

Instructions:

  1. Preheat your oven to 225°F (105°C). Arrange the tomato slices skin-side down on parchment-lined baking sheets, ensuring they aren't crowding each other. Evenly scatter the salt and sugar over the tops.
  2. Slide the trays into the oven and bake undisturbed for the first 2 hours. Rotate the pans to ensure even drying and continue baking for another 2 hours until the tomatoes feel leathery and flexible, but no longer wet.
  3. Allow the tomatoes to cool to room temperature. In sterilized jars, layer the tomatoes, alternating with smashed garlic cloves and dried herbs.
  4. Pour the extra virgin olive oil over the top until every single tomato is completely submerged. Press down with a spoon to remove air bubbles.