Oven-Dried Herbed Tomatoes

• 20 firm-ripe roma tomatoes (or better yet, use your homegrown variety)
• 1/4 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons finely chopped flat leaf parsley
• 1 tablespoon fresh rosemary, finely chopped
• coarse salt or sea salt
• fresh ground pepper
• Storing
• olive oil
• 1 sprig rosemary
• 1 garlic, crushed
• 1 whole black peppercorn, to taste

1. Trim the stem ends off of the tomatoes, quarter lengthwise and remove and discard seeds.
2. Place in a large bowl and add the olive oil, vinegar, parsley, rosemary, mixing well.
3. Season to taste with salt and pepper.
4. Cover bowl and allow to marinate in refrigerator for 2 to 3 hours.
5. Preheat oven to 200 degrees.
6. Pack tomatoes in a single layer on parchment paper on a baking sheet.
7. Bake for 6 to 12 hours.
8. Place them in the oven around 7:00 in the evening and bake the tomatoes throughout the night.
9. You'll have plump, juicy tomatoes.
10. Cool completely before storing.
11. To store: Place tomatoes, garlic, rosemary, pepper, in sterilized glass jars and pour olive oil over to cover, seal tightly with lids.
12. Store in the refrigerator for 2 to 3 weeks.

roma tomatoes, extra virgin olive oil, balsamic vinegar, flat leaf parsley, fresh rosemary, salt, fresh ground pepper, storing, olive oil, rosemary, garlic, black peppercorn

Taken from www.food.com/recipe/oven-dried-herbed-tomatoes-57884 (may not work)