Oven Dried Tomatoes
24 Roma tomatoes, halved lengthwise
Sea salt (Debbi prefers gray salt) and freshly ground black pepper
6 tablespoons Pasolivo, plus more for storing
2 tablespoons dried herbs, like Herbes de Provence
1 clove garlic, minced
Preheat oven to 250. Arrange the tomato halves cut side up and close together on a baking sheet. Season with salt and pepper. In a small bowl, combine the 6 tablespoons olive oil, herbs, and garlic. Spoon a little of the mixture over each tomato half, stirring as you go.
Bake until the tomatoes are soft and shriveled but still retaining some moisture, about 5 to 8 hours. Timing will depend on how large, meaty and juicy the tomatoes are. Let them cool completely, then arrange in a plastic container, making no more than 2 layers. Add olive oil to cover completely, then cover and refrigerate.
Use these stuffed with goat cheese and sprinkled with basil for an appetizer.