- Serves: 16-18 ounces
- Prep Time: 10 minutes
- Cook Time: 4 hours
- 2 lb. Fresh Heirloom Tomatoes, sliced
- 2 large Garlic Cloves, finely chopped
- 1/2 tsp. Cracked Black Peppercorns
- 1/4 tsp. Chili Flake
- 2 c. Good Extra Virgin Olive Oil OR enough oil to cover
- 1/2 tsp. Kosher Salt
Preheat oven to 250 degrees, and prep two large baking sheets with parchment paper. Arrange heirloom tomato slices on baking sheets, then bake until slices are dry but still supple, about 4 hours. Transfer finished tomatoes to a cooling rack and cool completely.
Arrange a layer of tomato slices in the bottom of sanitized, dried 16 or 18 ounce clamp jar, then sprinkle lightly with layer of garlic, cracked pepper, chili flake, and salt. Repeat with remaining tomato slices and flavoring ingredients until used up, leaving about 1 inch of headspace.
Pour in enough olive oil to cover tomatoes completely. Seal tightly and place in a cool, dry place to sit for a week. Use in sauces, salads, spreads, and even dips!