We love to store these in a jar of oil and our favorite spices and add them to salads, cheese boards and sandwiches throughout the week. They’re great added to any kind of hummus or dip, and the leftover oil is great for vinaigrette.
- tomatoes (thinly sliced)
- oil (enough to coat the dried tomatoes)
- salt (sprinkled)
- Slice thinly.
- Place on parchment paper such that no slice touches another, sprinkle with salt.
- Cook on low heat, as low as your oven will go, for about 4-5 hours. Keep an eye on them and that oven light on to check the progress if you like your dried tomatoes on the juicy side.
- Cool, coat with olive oil, herbs if you’d like, and keep in the fridge. They should last a couple weeks.