Oven-Dried Herbed Tomatoes - cooking recipe

Ingredients

20 firm-ripe roma tomatoes (or better yet, use your homegrown variety)
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons finely chopped flat leaf parsley
1 tablespoon fresh rosemary, finely chopped
coarse salt or sea salt
fresh ground pepper
Storing
olive oil
1 sprig rosemary
1 garlic, crushed
1 whole black peppercorn, to taste

Preparation

Trim the stem ends off of the tomatoes, quarter lengthwise and remove and discard seeds.
Place in a large bowl and add the olive oil, vinegar, parsley, rosemary, mixing well.
Season to taste with salt and pepper.
Cover bowl and allow to marinate in refrigerator for 2 to 3 hours.
Preheat oven to 200 degrees.
Pack tomatoes in a single layer on parchment paper on a baking sheet.
Bake for 6 to 12 hours.
Place them in the oven around 7:00 in the evening and bake the tomatoes throughout the night.
You'll have plump, juicy tomatoes.
Cool completely before storing.
To store: Place tomatoes, garlic, rosemary, pepper, in sterilized glass jars and pour olive oil over to cover, seal tightly with lids.
Store in the refrigerator for 2 to 3 weeks.