5 Lb tomatoes
1 1/2 Tbsp Kosher salt (or 3/4 Tbsp table salt)
1 tsp sugar
5 garlic cloves, unpeeled
5 sprigs of oregano or rosemary
1 cup olive oil
2 tsp balsamic vinegar (optional -- only needed if tomatoes aren't very ripe)
- Set a large pot of water over high heat and bring to a boil. Drop tomatoes in water a few at a time for 10 seconds. Remove tomatoes from water with a slotted spoon and set aside until all tomatoes are blanched this way. Make a small, shallow cross on the bottom of each tomato to break its skin and slip the skins off. Remove the green part where the stem was attached with a paring knife. Cut tomatoes in half crosswise (through the equator) and scoop out the seeds with your fingers.
- Preheat the oven to 250F. Combine salt and sugar and mix well.
- Lay out tomatoes in one layer on a large rimmed baking sheet cut side down. Sprinkle with half the salt and sugar. Turn tomatoes over and sprinkle with remaining salt and sugar.
- Lay the garlic cloves and oregano or rosemary sprigs between tomatoes.
- Combine oil and balsamic vinegar and drizzle over tomatoes.
- Bake in the middle of the oven cut side up for 1 hour. Turn tomatoes over using 2 spoons (they'll be fragile). Don't worry if some break -- they'll still taste great. Return tomatoes to the oven for another 3 hours or until they start to brown slightly.
- Remove from oven and cool completely. Move tomatoes to a jar, cover with oil, and refrigerate. Don't worry if the oil solidifies after being in the fridge for a few days -- that's normal. Use within 4 weeks or freeze.