Instructions:
Yield: 3 Cups

1) Split the tomatoes lengthwise and remove excess seeds. Place tomatoes into a bowl and add the garlic, pepper, salt and enough oil to coat the tomatoes. Reserve remaining oil. Gently toss to season.

Place tomatoes on a non-corrosive rack and dry in a very low oven

(200 degrees F) for approximately 5-6 hours until the tomatoes are dehydrated but not dry or leathery.

2) Dice tomatoes and add to reserved oil. Add scallions, lime juice, jalapeno pepper and cilantro. Adjust seasoning.

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