12 vine-ripened tomatoes
4-6 tablespoons olive oil
1 bunch fresh oregano, leaves removed (use dried if you don’t have fresh)
4 cloves garlic, sliced
Maldon Salt and pepper
Preheat your oven to 275°F.
Slice the tomatoes in half crosswise, and use a thin spoon to scoop out the seeds.
Place the tomato halves on a baking sheet, skin-side down. Drizzle with the olive oil and sprinkle with the oregano, garlic, Maldon salt, and fresh black pepper.
Roast in the oven about 2 hours, until shrunken. They’ll be packed with flavor!
These beauties will keep in the fridge in a sealed container for up to a week. Please bring up to room temperature before using.
As you can see, these cuties are awesome on a cheese board. Come to our DIY cheesemaking class, The Cheese Whiz, to learn all about making fresh cheeses like those pictured above. You’ll wow ’em!