Serve as snacks or appetizers; use in salads, pastas and more -- including the oil.
Make Ahead: The tomatoes need to dry in the oven for 2 hours, and they need to marinate in the refrigerator for at least 1 hour and up to 1 month.
Yield: cups (including oil)
- 1 pound mixed bite-size tomatoes, such as grape or cherry tomatoes varying in size and color
- 1 tablespoon kosher salt
- 2 sprigs fresh thyme
- 2 sprigs fresh oregano
- One 3-inch sprig rosemary
- 6 basil leaves
- 1 1/2 cups extra-virgin olive oil
Preheat the oven to 200 degrees. Line a large rimmed baking sheet with parchment paper.
Rinse the tomatoes in cold water then dry them with paper towels. Use a serrated knife to cut each one in half and place in bowl; toss with the salt until evenly coated.
Line a baking sheet with parchment paper; spread the tomatoes on it. Dry for 1 hour in the oven, then rotate the baking sheet from front to back and dry for 1 hour. The tomatoes should look slightly dehydrated but still have a bit of moisture; think tomato raisins. Cool completely.
Transfer the oven-dried tomatoes and the herbs to a sterilized pint jar. Fill with the oil, making sure the tomatoes and herbs are submerged. They will be loosely packed.
Seal and refrigerate for at least 1 hour and up to 1 month.
Adapted from Michael Friedman, executive chef and co-owner of the Red Hen in Bloomingdale.
Tested by Jim Webster.
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