Ingredients:

  • 2 lbs Roma tomatoes, sliced into 1/4 inch rounds
  • 1 tsp sea salt
  • ½ cup extra virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 1 tsp dried oregano
  • ½ tsp dried thyme

Instructions:

  1. Preheat your oven to 225°F (105°C) and line two large rimmed baking sheets with parchment paper.
  2. Arrange the tomato slices in a single layer on the sheets without overlapping and sprinkle sea salt evenly across the slices.
  3. Roast for 3 to 4 hours, rotating the pans and flipping the tomatoes every 90 minutes, until they are shriveled, mahogany-colored, and leathery but flexible.
  4. Gently warm the olive oil in a small pan over low heat; add sliced garlic and dried herbs, heating only until the garlic is fragrant and translucent.
  5. Place the dried tomatoes in a bowl, toss with the warm garlic oil to coat, then pack tightly into sterilized glass canning jars.
  6. Pour the remaining garlic oil over the tomatoes until they are completely submerged and seal with lids.