- thick sliced large Tomatoes
- Whole cloves of Garlic, unpeeled or Garlic Scapes
-Pinch of Salt and Pepper
- Olive Oil
- Herbs such as thyme or rosemary (optional and flexible; use anything you like!)
Preheat oven to 225°F. Lay tomato slices on a parchment-lined baking sheet along with the garlic. Drizzle with olive oil, sprinkle herbs on, if you are using them, and salt and pepper, though you don’t need much because these are so flavorful on their own. Bake the tomatoes in the oven for around 4 hours. You want the tomatoes to be shriveled and dry, but with a little juice left inside. This could take more or less time depending on the size. Either use them right away or let them cool, cover them with olive oil and keep them in the fridge up to 18 days. Great for snacking, with basil, in salads, sandwiches, in pasta, laid over meats or fish…