Photo by Garden Gate Kate
Garden Gate Kate's Notes:
Expand9 small heirloom tomatoes Ask a question about this ingredient
sea salt Ask a question about this ingredient
extra-virgin olive oil Ask a question about this ingredient
optional: any fresh herbs and/or garlic Ask a question about this ingredient
Before bedtime, cut tomatoes in half. Place on a parchment-paper lined baking pan cut side up. Sprinkle with sea salt. Bake at 200 degrees for 8-10 hours overnight or until completely dry. In the morning, remove dried tomatoes from oven. Cool the tomatoes to room temperature on the pan. Then, stack them in a clean mason jar. Add some herbs or a clove of garlic to infuse the tomatoes and oil with an herbal, garlicky flavor, or leave the tomatoes by themselves for a pure flavor. Pour in enough olive oil to completely cover the tomatoes, cover with a lid, and refrigerate up to 2 to 3 weeks.
Ask a question about this stepI have been doing this all summer with my San Marzano's. I add a sprig of rosemary and a clove of garlic to some of them.
Very cool gift idea, too. I love your photo.
Oh, lovely! My tomatoes are nearly ready, and I can't wait to make these!
oh and i was just wondering what to do with all the tomatoes in my apt, thanks!
This is on my list for to-do during 'loom season - thanks!
Merrill is a co-founder of food52.
Just poured the oil over a jar of roasted green zebras and another of lemon boys. I had to make myself stop eating out of the oven them so I could preserve some of them. Excellent recipe. Thanks