Curing tomatoes really brings out the flavor. This recipe uses Cherry tomatoes, but Romas and Slicers also work well.

Yield: 2 cups

Ingredients:

• 1 Pint          Worden Farm Cherry Tomatoes, halved
• 2 TBSP       Garlic, Minced
• 4 TBSP       Herbs, Assorted, Minced
• 2 TBSP       Extra Virgin Olive Oil
• 1/2 tsp         Kosher Salt
• 1/2 tsp         Black Pepper

Method:

1. Cut tomatoes in 1/2. Toss with Garlic, Herbs, Olive oil, Salt & Pepper.
2. Place on a glazing rack on a sheet Pan Flesh side up. Dry in 170-degree oven for 8-10 hours.
3. Keep in refrigerator for 7-10 days.

Many thanks to Chef Instructor Jason Osborne, and the students of the Charlotte Technical College Culinary Arts Program, for creating and preparing this recipe!