Directions
Preheat oven to 280 degress F.
Clean and slice each tomato into ¼” slices, discarding the tops and arrange them in a single layer on a large baking tray or sheet pan with a lip as they will release a lot of juices in the oven.
Drizzle your garlic olive oil over all of the tomatoes, adding a little more to cover if needed depending on amount of tomaoes.
Sprinkle with Italian seasoning, salt, and fresh cracked pepper.
Place in the oven and cook for about 1 ½ Hrs.
Check to see if they are looking charred, if not then cook for another 25 minutes or until they look done.
Remove from the oven and let cool, then store them in an airtight container in the refrigerator for 1-2 weeks or until use.
Recipe Note
If you do not make the garlic oil ahead of time, you can simple use 2 minced garlic cloves and chopped fresh Parsley instead and use your extra virgin olive oil of choice. But we do suggest just making the oil as a basic staple to have at all times as it's perfect for adding to any marinade, grilled vegetables or meats.
These are great for topping sandwiches, burgers, toasts, or even for garnishes on deviled eggs.
* Try our Caprese Pesto Panini recipe.
Enjoy!