Oven-Dried Grape Tomatoes With Italian Seasoning
This is an awesome weekend project because you get to sit at home and read magazines while your very low oven does all the magic. 3 hours later, flavor-packed ruby gems emerge, and you can eat them whole like candy.
1 lb grape tomatoes, sliced in half
3 tbs extra virgin olive oil
1 tsp dried oregano
1 tsp granulated garlic
1 tsp dried basil
2 tsp salt
Preheat oven to 200 degrees F.
Combine tomatoes, olive oil and seasonings in a large bowl and toss to combine. Spread in one layer on a rack fitted on a baking sheet. (If you do not have a rack, then spread on parchment paper on a baking sheet and turn over half way through baking.)
Bake tomatoes for 2½ to 3 hours until dried out with just a little bit of moisture left. Cool and store in an airtight container in the refrigerator.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.