OVEN DRIED TOMATOES
Slow-roasting summer tomatoes in a warm oven intensifies their inherent sweet, tangy flavor. Use rich and savory oven-dried tomatoes on top of a sandwich (they�re perfect on a B.L.T.), or toss with fresh pasta or a seasonal salad. For a medley of colors and flavors, roast several types of tomatoes, since each variety has its own distinct characteristics.
Oven-dried tomatoes, when placed in a sterilized jar and completely covered with extra-virgin olive oil, will keep for up to two weeks in the refrigerator.
OVEN DRIED TOMATOES
Makes 1 pint
1 pint cherry tomatoes, sliced in half lengthwise
3 tablespoons extra-virgin olive oil
1 tablespoon vinegar
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Heat oven to 250�. Line a baking sheet with parchment paper. Place the tomatoes in a mixing bowl with remaining ingredients; toss to coat. Spread the tomatoes cut side up on the prepared pan, and bake until they are soft, wrinkled, and just starting to dry, about 1 hour. Remove from oven, and set aside to cool.