Author: Susan Murray, www.awomancooksinasheville.com
Ingredients
3 to 4lbsfreshripe tomatoes
1-2tspsalt
Olive oil
Instructions
Preheat the oven to 250 degrees and line a baking sheet with parchment paper.
Cut the tomatoes into even sized pieces. Use a small spoon or your fingers to remove the seeds.
Place the tomatoes cut side up on the baking tray. Sprinkle all over with salt and drizzle with olive oil.
Place in a slow oven for 2-4 hours until the tomatoes have shrunk and dried but are still soft. Cooking time will vary according to the size of your tomato pieces.
Remove from the oven and allow to cool. Carefully peel away any loose skin.
Store as is in the refrigerator for 3-5 days.
To store the tomatoes for longer, sterilize a small mason jar by filling it with boiling water. Sterilize the lid by pouring boiling water over it. Let both sit for at least one minute before pouring out the water. Carefully fill the jar with tomatoes and then finish by pouring in good quality olive oil until the tomatoes are fully covered. Refrigerate for up to a month.