Oven Dried Tomato Confit

Stuff large tomatoes to prepare this recipe as a first course, or use cherry tomatoes for appetizer-size portions.
By | September 01, 2013

Ingredients

  • 8 fresh medium locally grown Roma tomatoes or other type of firm tomatoes
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 teaspoon garlic powder
  • ¼ teaspoon salt
  • 1/8 teaspoon white pepper

Instructions

Preheat oven to 225 degrees.

Slice the tomatoes into ½ inch thick slices and toss with the oregano, basil, garlic powder, salt and pepper. Place a wire rack on top of a baking sheet. Place the tomato slices on top of the wire rack and bake in the preheated oven. Check the tomatoes after 3 ½ hours. The tomatoes will dry out a bit faster in a convection oven. If the tomatoes are not dried, put back in the oven for another ½ hour.

Remove and let cool. Can be made a day ahead. If making ahead, store in a covered container at room temperature.

 

Ingredients

  • 8 fresh medium locally grown Roma tomatoes or other type of firm tomatoes
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 teaspoon garlic powder
  • ¼ teaspoon salt
  • 1/8 teaspoon white pepper
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