Semi Dried Tomatoes are like little flavor bombs that enhance whatever they’re added to, whether it be an antipasto platter, sandwich, omelet, pasta, pizza, salad or more!
Fresh, ripe tomatoes are cored, seeded and cut down into smaller pieces that are then roasted slowly at a low temperature to achieve the perfect balance of sweetness, juiciness and plumpness.
Roma Or Plum Tomatoes Extra Virgin Olive Oil
Rinse, then core the tomatoes. Cut them in half lengthwise. Using a small spoon or grapefruit spoon, remove the pulp and reserve it for another use.
Place the tomato pieces in a large bowl as you prep them. Once all the tomatoes have been prepped, pour some quality extra virgin olive oil into the bowl, enough to lightly coat all of the tomatoes.
Then, transfer the oiled tomatoes to parchment-lined sheet pans. Spread the tomatoes out in a single layer.
Transfer the sheet pans to the middle rack of a 225˚F preheated oven. Slowly roast them over the next 3 to 3½ hours or so.