Oven Dried Tomatoes

Stuff with goat cheese quenelles and sprinkle with basil shreds for a delicious buffet appetizer.

Ingredients

• 24 roma tomatoes, halved lengthwise
• Sea salt (preferably gray salt) and freshly ground black pepper
• 6 tablespoons extra virgin olive oil (plus more for storing)
• 2 tablespoons herbs de Napa
• 1 clove garlic, minced

Directions

1. Preheat the oven to 250 degrees F.
2. Arrange the tomato halves on a baking sheet close together with the cut side up.
3. Season with salt and pepper.
4. In a small bowl, combine the olive oil, herbs, and garlic.
5. Spoon a little over each tomato half, stirring the mixture as you go.
6. Bake until the tomatoes are soft and shriveled but still retain some moisture, about 5-8 hours. Timing will depend on how large, meaty, and juicy the tomatoes are. Let cool completely.
7. Arrange the tomatoes in a plastic container, making no more than two layers.
8. Add olive oil to cover completely, then cover tightly and refrigerate.