If you like sun-dried tomatoes, you will love these.
- Halve some plum tomatoes lengthwise & remove seeds (not the core).
- Place the tomatoes, cut side up, on a baking pan and season with salt, pepper, olive oil, garlic and fresh herbs.
- Slow roast in the oven for 2 hours at 300 degrees.
- Remove, cool and store in mason jars, layered with fresh herbs and covered with more olive oil.
They will keep in the refrigerator for 6 months and will come quite handy paired with fresh mozzarella and basil when you crave a fancier version of Caprese salad or any time you want to jazz up your favorite sandwich.