WHAT TO DO WITH YOUR EXTRA PLUM OR ROMA TOMATOES​

​We grow a lot of roma tomatoes. They are the highest yielding variety that we grow and are ideal for sauce and for roasting. The process is very simple and the result is intense and delicious, keeps well in the fridge, freezes well and gives us an amazing tomato/herb infused olive oil that is very versatile.

Ingredients:

*5-10 lbs. fresh, ripe roma tomatoes

*2 cups extra-virgin olive oil

*1 cup (total) fresh parsley, chives, thyme, basil and//or oregano (in any combination) chopped

*salt to taste (don't be shy)

*coarse ground black pepper to taste

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Pre-heat your oven to 250 degrees.  Slice the tomatoes in half from top to bottom. If they are extra large, quarter them from top to bottom. Some people give them a gentle squeeze to remove some of the seeds. Place them in a large bowl. Add 1 cup of olive oil, chopped herbs, and salt and pepper and give them a good mixing with your hands. Lay out skin side down on foil lined baking sheets, taking care to keep them in a single uncrowded layer. Place in the oven and go play a couple of games of scrabble. Check every hour and rotate the sheets to ensure even cooking. They will take 2-1/2- to 4 hours and are done when a few are dry and caramelized. They should all all be dehydrated but not too crisp. The caramelization will make them sweet, intense and delicious. Though, great straight out of the oven, I usually store them in a non-metallic container topped with the remaining olive oil in the fridge, or if there are a lot- in several containers in the freezer. YUM, YUM ,YUM!!!

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