- 3 Pounds fresh organic tomatoes, cut in half
- 5 organic garlic cloves, crushed
- 1/4 Cup fresh organic oregano
- 1/4 Cup organic rosemary
- 1/4 Cup organic thyme
- 1/4 Cup olive oil
- 1 Tablespoon salt
- Fresh ground black pepper, to taste
Preheat oven to 150 degrees. Add garlic, herbs, tomatoes, salt and pepper to a large bowl.
Toss well and place on a baking sheet lined with parchment paper. Place in oven on middle rack. Bake for 8 hours, or until dried on the outside. They should still feel moist on the inside. If overcooked, they will turn into sun-dried tomatoes.
Refrigerate in a jar in canola oil for up to 1 month. Serve with crostini and goat cheese.