Oven-Dried, Vine-Ripened Tomatoes

Serves 4–5 as a pizza topping

3 lbs. vine–ripened tomatoes
2 Tbsp. extra virgin olive oil
1 Tbsp. fresh garlic, thinly sliced
3 small sprigs fresh thyme
1 small sprig fresh rosemary
sea salt and freshly ground pepper, to taste

Cut off stem of tomatoes, and cut them into half-inch slices. Lay slices on a cookie sheet lined with parchment paper. Lightly sprinkle with salt and freshly ground black pepper.

Preheat oven to 225 degrees. In a small pan, heat garlic slices and olive oil until garlic just begins to turn golden. Add herbs and remove from fire.

Drizzle tomatoes with oil and herb mixture. Bake tomatoes for approximately 1—1 ½ hours or more, rotating pan as needed. Tomato slices should be moist and juicy with slightly dried edges.

recipe provided by Chef David Degregorio at Pizzeria Via Stato
www.midwesthomemag.com