Prep Time: 15 minutes
Cook Time: 4–5 hours
Total Time: Approximately 5 hours
Servings: About 2 pint jars (varies by tomato size)
Ingredients
- 2–3 pounds ripe heirloom or Roma tomatoes
- Sea salt, to taste
- Fresh thyme sprigs
- Fresh oregano sprigs
- Fresh rosemary sprigs
- The Anointed Olive Ultra Premium Extra Virgin Olive Oil (enough to completely cover the tomatoes)
Instructions
Step 1: Prepare the Tomatoes
Preheat your oven to 250°F.
Line two baking sheets with parchment paper.
Slice the tomatoes in half and arrange them cut-side up on the prepared baking sheets. Sprinkle lightly with sea salt.
Step 2: Slowly Oven Dry
Bake for 4–5 hours, or until the tomatoes have shrunk significantly and most of their moisture has evaporated. They should be soft, slightly chewy, and richly concentrated—not brittle.
Remove from the oven and allow the tomatoes to cool completely.
Step 3: Pack the Jars
Place the cooled tomatoes into clean jars, layering them with fresh thyme, oregano, rosemary, or any combination of your favorite herbs.
Pour Ultra Premium Extra Virgin Olive Oil over the tomatoes until they are completely submerged.
Seal tightly with a lid.
Step 4: Refrigerate
Store the jars in the refrigerator for up to 3 weeks.
Before serving, allow the tomatoes to sit at room temperature for about 20–30 minutes so the olive oil returns to its liquid state.
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