Ingredients:

  • 2 lbs Roma tomatoes
  • 1 tsp coarse sea salt
  • 2 cups extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1 sprig fresh rosemary

Instructions:

  1. Wash and thoroughly dry the Roma tomatoes. Slice each tomato in half lengthwise and arrange them cut-side up on a baking sheet lined with parchment paper.
  2. Sprinkle the sea salt evenly across all slices to draw out moisture.
  3. Preheat the oven to 225°F (105°C) and bake the tomatoes for 3 to 4 hours until they have shriveled, turned a deep mahogany color, and feel leathery.
  4. Allow the dried tomatoes to cool completely to room temperature.
  5. Pack the dried tomatoes tightly into a sterile glass jar, tucking the sliced garlic and herb sprigs between the tomato layers.
  6. Pour the extra virgin olive oil over the top until every single piece of tomato is completely submerged.