Ingredients
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20 firm-ripe roma tomatoes (or better yet, use your homegrown variety)
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1/4 cup extra virgin olive oil
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2 tablespoons balsamic vinegar
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2 tablespoons finely chopped flat leaf parsley
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1 tablespoon fresh rosemary, finely chopped
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coarse salt or sea salt
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olive oil
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1 sprig rosemary
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1 garlic, crushed
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fresh ground pepper
Instructions
- Trim the stem ends off of the tomatoes, quarter lengthwise and remove and discard seeds.
- Place in a large bowl and add the olive oil, vinegar, parsley, rosemary, 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 200 degrees.
- Pack tomatoes in a single layer on parchment paper on a baking sheet.
- Bake for 6 to 12 hours.
- Place them in the oven around 7:00 in the evening and bake the tomatoes throughout the night.
- You'll have plump, juicy tomatoes.
- Cool completely before storing.
- To store: Place tomatoes, garlic, rosemary, pepper, in sterilized glass jars and pour olive oil over to cover, seal tightly with lids.
- Store in the refrigerator for 2 to 3 weeks.