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As an appetizer, blend in garlic to create a sun-dried style pesto sauce, or straight out of the jar. It doesn't get easier than this!
Start with 2 to 3 lbs of fresh, ripe summer tomatoes.
Line a few baking sheets with parchment paper.
Cut each tomato in half and sprinkle with sea salt.
Bake slow and low at 250 F. for 4 to 5 hours.
Allow the tomatoes to fully cool before packing them into clean, glass jars, also stuffed with an assortment of fresh herbs of your choice. (eg. oregano, thyme, rosemary...)
Fully cover the tomatoes with your choice of fresh extra virgin olive oil, and keep in refrigerator for up to 3 weeks.