TOMATOES: Oven Sun-Dried Tomatoes

Oven Sun-Dried Tomatoes packed in Rosemary Olive Oil - YUM!

1. Preheat oven to 200⁰F.
2. Wash the cherry tomatoes; cut them in half and give each one a gentle squeeze over a bowl to release some of the excess juices and pulp (juices and pulp can then be discarded). Toss the tomatoes in a bowl and mix genly with a drizzle of Rosemary Premium Olive Oil, salt, and pepper. 
3. Lay out the cherry tomatoes (cut-size up) on a parchment paper-lined baking sheet. 
4. Bake at 200⁰F for 4 hours - check on them at 3 hours. They should appear shrivieled up but still have some give to them.  You may opt to allow them to cook a little beyond 4 hours to get the look you desire.
5. Store in a clean, tightly sealed jar packed in Rosemary Premium Olive Oil. You can also add a few rosemary sprigs or garlic cloves for extra flavor.
6. Store in the refrigerator up to 4 weeks.