Basic recipe for slow oven dried tomato is featured in the prior tab, “Pasta with Red Sauces”. This technique produces tomatoes that are mostly dried but retain some moisture. Olive oil becomes tomato and garlic infused.
Cored and halved tomatoes are mixed in a bowl with kosher salt, and ample amounts of olive oil, rough chopped garlic cloves and fresh basil.
Contents are bowl are emptied in a cookie sheet round sides down and placed in a preheated 175º degree oven. They are ready in 10 or 12 hours.
This technique condenses and intensifies tomato's flavors and the olive oil becomes infused with garlic, tomato, and basil. Shrimp are sautéed until just cooked through in some of the infused oil and the finished tomatoes are cut in half again.
Serve over your favorite pasta cooked al dente. This is a real treat.
Note: I usually load the cookie sheet with tomatoes and mixture in the evening and place in the oven just before going to bed. In the morning, I check progress; flip them over if more time is needed.