Ingredients:

  • 2 lbs Roma or Cherry tomatoes
  • 1 tbsp Kosher salt
  • 1 tsp Dried oregano
  • 1 tsp Dried basil
  • 2 cups Extra virgin olive oil
  • 4 cloves Garlic, peeled and smashed
  • 2 sprigs Fresh rosemary or thyme
  • ½ tsp Black peppercorns

Instructions:

  1. Preheat oven to 225°F (105°C). Wash and thoroughly dry the tomatoes. Slice Roma tomatoes into ¼-inch thick rounds or halve cherry tomatoes lengthwise. Arrange them cut-side up on parchment-lined sheets, ensuring they aren't touching to allow airflow. Sprinkle evenly with salt, dried oregano, and basil.
  2. Roast the tomatoes for 4 hours. They are done when they have shrunk significantly, look mahogany-colored, and feel flexible and leathery rather than brittle.
  3. Allow the tomatoes to cool completely. In sterilized glass jars, layer the dried tomatoes, alternating with smashed garlic cloves, peppercorns, and fresh herb sprigs. Pour the olive oil over the top until the tomatoes are completely submerged, pressing down with a spoon to remove air bubbles.