Marinated Oven-Dried Tomatoes

Makes 6 servings

Oven-drying is another way to enjoy tomatoes when they are at their summer best and in generous supply. The tomatoes become sweeter after drying, and marinating adds an extra burst of flavor. For shorter preparation time, bake the tomatoes for just 2 to 3 hours, until they are just partially shriveled, then toss them with some fresh tomato halves and serve the mixture atop mixed baby greens for a contrast in texture and flavor.

For the tomatoes

¼ cup extra-virgin olive oil
4 cloves garlic, minced
2 teaspoons coarsely cracked black pepper
½ teaspoon salt
2 pounds (about 8 to 12) ripe plum tomatoes, halved lengthwise and seeded (see Tip)

For the Italian Marinade

¼ cup extra-virgin olive oil
¼ cup white wine vinegar
1 tablespoon minced shallot
1 teaspoon minced fresh flat-leaf parsley
1 teaspoon minced fresh oregano or ¼ teaspoon dried oregano
1/8 teaspoon mustard powder
Pinch of red pepper flakes, or to taste
Dash of ground white pepper, or to taste

To complete the recipe

Sprigs of fresh basil or oregano for garnish

Preheat the oven to 175° F. Cover a large baking sheet with aluminum foil. Stir together the olive oil, garlic, pepper, and salt in a medium bowl. Cut the tomatoes in half lengthwise and remove the seeds. Add to the olive oil mixture and toss. Use a slotted spoon to transfer the tomatoes, cut sides up, onto the baking sheet. Bake in the oven for 6 to 8 hours or overnight. The tomatoes should be shriveled, but they should still retain some moisture and softness.

While the tomatoes are in the oven, whisk together all of the vinaigrette ingredients in a medium bowl. Refrigerate in a covered container.

When the tomatoes are done, whisk the marinade. Add the tomatoes and toss. (If you prefer, first halve the tomatoes lengthwise or cut them into smaller pieces. Taste and adjust the seasoning.

Use a slotted spoon to serve the tomatoes. Garnish with sprigs of fresh basil or oregano.

Advance preparation

The marinated oven-dried tomatoes will keep for up to 1 week in a covered container in the refrigerator. Bring to room temperature for serving.