Oven Dried Tomatoes

These oven dried tomatoes are delicious drained as an appetizer on toasted white bread or with cream cheese or ricotta cheese.

Ingredients:

• 2 lb plum tomatoes
• Coarse sea salt
• Freshly ground pepper
• 1 tsp sugar
• 2 tsp dried oregano
• 2 cloves garlic, minced
• ¾ cup olive oil

Makes 2 Jars (about 1 cup each)
Prep time: 15 minutes
Baking time: 2 hours
Calories per jar: About 650
Keeps for: 2-3 months

Directions:

1. Rinse tomatoes, cut into quarters, and remove seeds. Line 2 baking sheets lined with aluminum foil. Distribute tomatoes on baking sheets and season with salt, pepper, garlic, sugar and oregano.
2. Dry tomatoes in the oven at 225°F (107° Celsius) for 2-2.5 hours, leaving the oven door cracked open. After 2 hours turn the oven off and leave for 1 hour. Then remove and let cool. Layer in sterilized jelly jars, cover with oil, and seal.