Preheat oven to 250’F. Une a large jelly roll pan with parchment paper. Set a metal cooling rack in the pan.
Cut each tomato in half lengthwise. With the back of a spoon or a melon baller, scoop out and discard the seeds and juice.
Place the scooped-out tomato halves into a large bowl. Toss with the minced garlic and oil. Sprinkle with a large pinch of salt.
Place the tomatoes cut-side-down on the prepared rack. Place them into the oven and allow them to dry for 4-5 hours. (If you do not have a rack you will need to turn the tomatoes after the first 2 hours to keep them from steaming.) They should be dried but not leathery.
Transfer the tomatoes to a container and cover. They will keep for J week in the refrigerator.
- 10 ripe plum tomatoes
- 4 cloves fresh garlic, minced
- olive oil
- coarse sea salt
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