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Ingredients
- small tomatoes (Roma, cherry, standards)
- coarse salt
- vinegar
- olive oil
- fresh rosemary, basil or thyme
Method
- Cut larger tomatoes in quarters, cherry tomatoes in half. Arrange on cookie sheet, cut side up.
- Season to taste with salt. Place cookie sheet in a 200° oven for about 7 hours.
- Watch that tomatoes do not burn. When done, tomatoes should have a dried, shriveled appearance. Dip each tomato in vinegar and layer in sterile glass jars. Cover tomatoes with olive oil. Add herbs. Tomatoes will last for months in or out of the refrigerator.
