To prepare tomatoes: Preheat oven to 200 degrees F.
Cut the tomatoes in half and place them on a cookie sheet or pan. Sprinkle them lightly with salt and place them in the oven. Allow the tomatoes to dry in the oven about 8 hours or until they become shriveled and partially dehydrated. Remove them from the oven and drizzle them with herb oil.
To serve: Place the tomatoes on a serving platter. Roll individual bocconcini in arugula leaves and place on top of each tomato half. Spear the bocconcini and tomato with a sprig of rosemary and drizzle them with the herb oil.
Place the rosemary and the olive oil in a blender and cover. Blend on high speed until the rosemary has been ground into small pieces. Add the tarragon and thyme and continue blending until all the herbs have been broken down into small pieces. Pour into an airtight container and store in the refrigerator.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Jill Davie