I love love love tomatoes in any way or form. But theses semi-dried tomatoes are pure candy. They are nothing like sun-dried tomatoes, they are soft sweet and with the slight tanginess from fresh tomatoes.
You can use them for almost anything. On sandwiches, pizze (plural of pizza), in casseroles, or stews, in salads and just for a snack.
- about 500 g cherry tomatoes, the amount is not important
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ⅛ teaspoon garlic powder
Preheat the oven to 325 ℉ (165℃).
Rinse the tomatoes, and cut them in halves, or quarters for the bigger ones.
In a cup combine oil, salt, pepper and garlic. Place all the tomatoes in a large ovenproof dish or sheet pan, and coat them with the seasoned oil. Arrange the tomatoes skin side down, being careful not to crowd them. Bake tomatoes for 25-30 minutes. Reduce the heat to 200℉ (95℃), and keep baking for another 2-3 hours.
Let the tomatoes cool slightly before storing them in a clean container filled with olive oil. They will keep for weeks in the refrigerator.
Use the semi-dried tomatoes in salads, with any protein, bruschetta or just eat them as a snack.