Oven Dried Tomatoes

INGREDIENTS

• 4 cups cherry tomatoes
• sea salt
• olive oil for storing if desired

METHOD

1. Preheat the oven to 200 degrees. Line two cookie sheets with parchment paper.
2. Rinse the tomatoes and pat dry. Slice lengthwise and place on the cookie sheets, seed side up.
3. Pat the tomatoes with a paper towel to absorb some of the juice. Sprinkle with sea salt.
4. Bake at 200 degrees until dried and deep red - about 4-5 hours.
5. Check the tomatoes regularly after the 3 hour point. They will look wrinkled, dried, and rich red.
6. Let cool completely. Store in a plastic bag in the refrigerator, or in a glass jar with some olive oil, about 3-4 tablespoons. They can be stored safely for about a month in the refrigerator. Makes about 1 cup of dried tomatoes.