A few weeks ago, we found ourselves with an abundance of tomatoes — a mix of salad tomatoes, sauce tomatoes, heirlooms, cherry and grape tomatoes. I had been wanting to test this whole oven-dried tomato idea — which was an ideal option given that the sun hadn’t shown its face for days.
I packed them in jars with extra virgin olive oil, and stuck ’em in the fridge. Some recipes claim that they stay good for only two weeks, but mine are still going strong. My hope is that the olive oil will take on the essence/deliciousness of the sweet tomatoes, and I’ll be able to dress salads with it or drizzle it over focaccia dough before baking.