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Oven Dried Tomatoes

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These oven roasted tomatoes stuffed with goat cheese and sprinkled with basil is great for an appetizer!
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    • Use these oven roasted tomatoes stuffed with goat cheese and sprinkled with basil for an appetizer.
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    • Use these oven roasted tomatoes stuffed with goat cheese and sprinkled with basil for an appetizer.
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INGREDIENTS:
24 Roma tomatoes, halved lengthwise
Sea salt and freshly ground black pepper
6 Tbsp Tuscan Extra Virgin Olive Oil (Formally Pasolivo), plus more for storing
2 Tbsp dried herbs, like Pasolivo Herbs de Provence or Pasolivo Tuscan Spice Blend
1 clove garlic, minced
DIRECTIONS:
Preheat oven to 250 degrees F. 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 Pasolivo Extra Virgin 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. Drizzle Pasolivo Extra Virgin Olive Oil to cover completely, then cover and refrigerate.

Use these stuffed with goat cheese and sprinkled with basil for an appetizer.
 

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