Recipe “Oven-Dried Tomatoes”
Ingredientstomatoes
olive oil
salt and pepper
herbs (optional)
How to do
- Preheat your oven to 200° F or the lowest setting. (My oven’s lowest setting is 275°)
- Wash the tomatoes and remove the stems.
- Slice the tomatoes in half lengthwise and seed them.*
- Drizzle olive oil over a baking sheet and spread to cover the entire surface evenly.
- Place the tomatoes, cut side up, on the baking sheet, and sprinkle with salt and pepper and drizzle with olive oil. You can add other herbs if you like.
- Bake the tomatoes in the oven for 2-8 hours or until dry, soft and pliable, like a raisin. The baking time will depend on the type of tomatoes, oven temperature and your preference. I baked my cherry tomatoes for 2 ½ hours and the larger Early Girl tomatoes for 3 hours at 275° F.
- These tomatoes can be kept in the fridge for short-term storage; freeze for long-term storage.
*To seed a tomato, cut it in half lengthwise, push your thumb into the cavity and force the seeds of the tomato. This is best done over a compost pail or sink with a garbage disposal.
