Oven-Dried Tomatoes

Ingredients:

• 12 Roma tomatoes
• 1/2 tbsp. extra-virgin olive oil
• 2 tsp. chopped garlic
• 1 tbsp. chopped fresh herbs (basil, oregano, or thyme)

Makes 12 Servings (2 pieces per serving)

1. Preheat the oven to 300 F.
2. Remove core from tomatoes. Slice in half lengthwise. Toss with remaining ingredients.
3. Place in a single layer on a parchment-lined sheet pan, cut side down. Bake until they have shrunk in size by 50 percent and are soft but still hold their shape, about 1 hour and 15 minutes.
4. Remove skin and store in a single layer in a container.

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Note: This recipe appears in the New Sonoma Cookbook. Tomatoes are a great side dish for any protein for just about any meal. This side is delicious. Oven-dried tomatoes have a much sweeter taste than sun-dried tomatoes. You can enjoy this side dish alongside any protein, on top of any sliced Italian cheese, basil leaves, an even on top of toasted whole wheat bread topped with Parmesan cheese and call it a bruschetta. You can even toss these tomatoes in pasta dishes or even in eggs for a quick, easy and delicious meal.