6 medium tomatoes, heirloom are extra delicious
Extra virgin olive oil
Fresh basil, enough leaves to fit in the palm of your hand
Fresh marjoram, enough to fit in the palm of your hand
1-2 tablespoons fresh thyme
1 -2 tablespoons fresh oregano
(if using dry herbs, cut the amount in half or make more of the mixture to use in dressings and other dishes )
Break off 4-5 large cloves from a garlic bulb, remove papery skin and crushed them
6-7 extra basil leaves to make basil oil
Chop all herbs finely. With a small sharp knife, core stem out from top of tomatoes. Lay tomato on its side like you were going to cut slices, but instead cut evenly in half. Seed each half with a small spoon and place cut side up in glass baking dish that will fit in your dehydrator. Use two dishes if necessary. Generously sprinkle tomatoes with olive oil, letting some run into the baking dish. Drizzle about ½ or more teaspoons of balsamic vinegar on top of each tomato. Spread crushed garlic over tops of each tomato, and generously sprinkle herbs on top. Finish off with a good pinch of salt on each tomato half. Place in dehydrator for 13 or more hours at 115 degrees, checking once or twice to make sure there is oil and vinegar on the bottom of the dish. When they are wilted, soft and look slow roasted they are ready to eat. Store in covered container in refrigerator. They are delicious warm, at room temperature, or eaten cold.
Basil Oil for Plating
If you have a pestle and mortar place basil leaves in and mash with pestle adding enough oil to make a smooth drizzling sauce. Salt to taste. Or, grind in blender until smooth. Spread on plate before setting tomatoes on top. Or, spread on bread before placing tomato on top.
Great served on a slice of raw bread (see LIVE RAW, and soon to be LIVE RAW AROUND THE WORLD for bread recipes). They are also great as a side dish or eaten alone.
Save oil and vinegar from the pan to use in salad dressing.
Check out my YouTube channel to see a video of me making this recipe.