Rosemary-Orange Oven-Dried Tomatoes

• 1 tablespoon rosemary oil
• 1/2 teaspoon orange oil
• 28 medium-size plum tomatoes, the core end cut off, halved lengthwise
• 1 teaspoon salt
• Freshly ground pepper to taste

1. Preheat the oven to 200 degrees.
2. Combine the rosemary and orange oils in a small bowl.
3. Using a pastry brush, coat both sides of the tomato halves lightly with the oil mixture.
4. Place skin side down on a large baking sheet.
5. Sprinkle with the salt and pepper to taste.
6. Bake the tomatoes until they have shrunk to about one-quarter of their original size, about 4 to 6 hours; they should remain soft and juicy.
7. Allow them to cool on the baking sheet.
8. Place in a container and store in the refrigerator.

rosemary oil, orange oil, tomatoes, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/10119 (may not work)