Oven-Dried Garlic Tomatoes

Any amount of Roma or plum tomatoes

A few cloves of garlic, minced

Olive oil for drizzling

Sea salt

Freshly ground pepper

A handful of fresh herbs of choice (basil, parsley, oregano or rosemary)

Wash the tomatoes, pat dry and slice in half lengthwise. Scoop out the seeds gently with fingertips.

Place each tomato cut side up on a sheet pan, sprinkle generously with olive oil, and add the minced garlic, salt and pepper. Top the tomatoes with chopped herbs of choice.

Bake the tomatoes in a 250° to 275° F oven for 3 to 4 hours until they are dried but still chewy.

These are great for tapas or as a topping for salads, vegetables, grains or baked fish. Store them in a covered container in the refrigerator.

Recipe courtesy of chef Cathy Vogt.

Original article published at Natural Awakenings National