20 firm-ripe tomatoes 1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons Pesto, or your favorite fresh herb such as sage, or flat leaf parsley, be sure to chop the herb up finely.
Sea salt & freshly ground pepper to taste
Instructions
Trim the stem ends off of the tomatoes, quarter lengthwise and remove and discard seeds. Place in a large, nonmetallic bowl and add the olive oil, vinegar, pesto or your chosen chopped herb, mixing well. Season to taste with salt and pepper. Cover bowl and allow to marinate in refrigerator for 2 to 3 hours.
Preheat oven to 100°C.
Place tomatoes in a single layer on a nonstick baking sheet.
Bake for around 18 hours. How thick you chop them will alter how long they take. Cool completely before storing.
2 tablespoons balsamic vinegar
2 tablespoons Pesto, or your favorite fresh herb such as sage, or flat leaf parsley, be sure to chop the herb up finely.
Sea salt & freshly ground pepper to taste
Instructions
Trim the stem ends off of the tomatoes, quarter lengthwise and remove and discard seeds. Place in a large, nonmetallic bowl and add the olive oil, vinegar, pesto or your chosen chopped herb, mixing well. Season to taste with salt and pepper. Cover bowl and allow to marinate in refrigerator for 2 to 3 hours.
Preheat oven to 100°C.
Place tomatoes in a single layer on a nonstick baking sheet.
Bake for around 18 hours. How thick you chop them will alter how long they take. Cool completely before storing.