Italian Tomatoes

2 pounds plum, Roma tomatoes, or large cherry tomatoes
Sprigs of Fresh Herbs such as oregano, marjoram, and/or thyme
1 teaspoon kosher salt
1 1/2 cups Certified UP EVOO or infused olive oil of your choice

Preheat the oven to 250 F.
Wash and dry the tomatoes. With a very sharp serrated knife, slice the tomatoes in half and season with salt. Line a couple of baking sheets with parchment paper and arrange the halves, cut side up on the sheets. Bake the tomatoes slow and low at 250 F. for 4-5 hours. Allow the tomatoes to cool completely before packing them into clean jars or containers with lids. Add herbs to the tomatoes in the containers/jars - thyme, oregano, and/or marjoram. Cover the tomatoes  fully with a fresh UP EVOO of your choice, and keep covered and refrigerated for up to 3 weeks.

Use the tomatoes to make dried tomato pesto, sauces, in salads, on antipasto platters, or in pastas.
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