Easy Southern Cooking/ Homemade Sun-dried Tomatoes In Olive Oil

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Homemade Sun-dried Tomatoes In Olive Oil

6 pounds ripe Roma Italian plum tomatoes
Olive oil as needed

Line baking sheets with racks used for cooling baked goods. Cut tomatoes in half lengthwise almost all way down, leaving 2 halves attached at very end. Open 2 halves like book and place each, cut-side up, on racks.

Bake at 200 degrees about 7 hours until tomatoes are reduced to 1/4 their original size, and are dark red and shriveled but not hard. Remove racks from oven and let tomatoes cool 1 hour. Pack into 3 pint jars. Cover completely with olive oil. Seal jars. Let marinate in refrigerator at least 6 weeks before using. This recipe yields 3 pints.