Oven-drying tomatoes is a great way to concentrate the umami tomato flavors from the best selections you can find to the not-so-great selection you bought thinking it would taste a great as it looked. It’s also a smart option when you have a large selection of tomatoes that are very ripe, but you don’t have time to use them before they go bad.
Use the tomatoes to make pesto, to add to sauces; chop and mix in meatloaf, pasta salad, salad dressing; use on cheese and antipasto platters, or as a topping on flatbread or pizza. Makes a wonderful spread for grilled bread when mixed in ricotta or goat cheese!
• 2 lbs. any variety and/or color of tomatoes
• sprigs of fresh herbs such as oregano, marjoram, and/or thyme (lemon thyme is also an excellent choice)
• 1 – 2 tspns kosher salt
• 1 ½ cups TAO EVOO or infused olive oil of your choice such as Basil, Leek, Tuscan Herb, Milanese Gremolata or Lemon