Dried Tomatoes In Olive Oil Recipe

Ingredients

14 to 16 Oven-Dried Tomatoes 

3 to 4 sprigs fresh rosemary 

4 to 6 sprigs fresh thyme 

1/2 to 3/4 cup extra-virgin olive oil 

Preparation

Using a long spoon or wooden skewer, arrange 2 layers of tomato halves in bottom of a clean, dry, half-quart glass jar. Insert a few sprigs of rosemary and thyme. Make more layers, using spoon to pack tomatoes tightly, until the jar has been filled to within 1/2 inch from top. Add enough olive oil to completely cover tomatoes and the herbs. Seal tightly, and store, refrigerated, up to 1 month.

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