Do we chop the herbs?

Oven dried tomatoes don't sound like that complicated of a task for my first day working with Chef Tom besides I'd done it in Chef Kyle's class. Well, in theory at least. So I chopped the tomatoes in half, tossed them olive oil, seasoned them and put them in the oven. Easy enough, right? 

Wrong.

Chef Tom believes strongly in fresh herbs which makes a lot of sense. I had just pulled the rosemary and thyme off the branches and tossed them in the bowl with the tomatoes. It wasn't until Chef Tom pulled them out some 3 hours later I received my first bit of Chef Tom feedback. 

Chef Tom's Oven Dried Tomatoes

Roma tomatoes, cut in half lengthwise

olive oil

rosemary, chopped

thyme, chopped

garlic, minced

salt and pepper, to taste

1. Set up racks in sheet pans.
2. Toss tomatoes, olive oil, salt, pepper, garlic, rosemary, and thyme to coat.
3. Lay tomatoes on racks and place in a 150 degree oven.
4. Let roast until done. Can take up to 4 hours.

These tomatoes are good to have frozen and they are a good way to use up turning tomatoes.