Oven-Dried Tomatoes

Rouxbe Cooking School is a fabulous online resource for the aspiring home cooks. Based in Vancouver, it's an online video cooking school complete with online video cooking lessons, recipes and culinary quizzes. It covers everything from dishes to drill-downs on ingredients, skills, tools and techniques. While you need to purchase a membership to access the full cooking school package, there are dozens of recipes and videos offered for free.


Rouxbe's recipe for Oven-Dried Tomatoes is one of my favorites. Slow roasted roma tomatoes with Herbs de Provence, olive oil, garlic, salt and pepper. And the video is mesmorizing. Inevitable, every time I click over to see the recipe I end up watching the video two or three times. Embarrassing, but the videos are that good and fun to watch.

You can make a big batch of these tomatoes and they'll last in the fridge for about two weeks. They are a great side to grilled chicken or steak; and a perfect addition to an antipasto plate, salads, pastas, you name it. One of my favorite ways of enjoying them are on grilled bread with feta cheese.



Oven-Dried Tomatoes

Ingredients
2 garlic cloves
6 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
2 teaspoons herbes de provençe
1/2 teaspoon pepper
18 roma or campari tomatoes

Directions
Preheat the oven to 250° degrees Fahrenheit.

In a small bowl, crush the garlic, add the olive oil, grey salt, Herbes de Provence and pepper, then whisk together.

Cut the tomatoes in half, and arrange on a parchment lined bakig tray, cut side up.

Spoon a bit of the mixture over each tomato, stirring as you go because the garlic tends to sink.

Bake the tomatoes between 4 to 6 hours. The longer you bake them, the more concentrated their flavor will be.

Cool tomatoes before transferring them to a platter. These can be served right away or will keep in the refrigerator for weeks.

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