Oven Dried Tomatoes
If you've never tried drying your own tomatoes, you're missing out. The drying process condenses all the tomato sweetness into a savory and chewy piece of heaven. Those store-bought leathery things are good, but your own will be a million times better. All that olive oil makes canning for long-term storage unsafe, but they're so good they never seem to sit around long enough anyway. I like to eat them piled on toast with a fresh basil leaf and slivers of good Parmesan cheese. You'll find your own way to enjoy them soon enough.
Recipe information
Yield
Makes 1 pint jar
Ingredients
Preparation
Step 1
Preheat the oven to the lowest heat setting (150–200°F). The goal here is to dry the tomatoes slowly but surely.
Step 2
Line a baking sheet with parchment paper. Arrange the tomatoes on top, cut side up. Sprinkle lightly with salt.
Step 3
Bake the tomatoes until the edges have shriveled and the insides are still slightly moist but not juicy. Timing depends on the type and size of tomato; the drying will take anywhere between 2 and 8 hours.
Step 4
Set the pan aside until completely cool and then transfer the tomatoes to a clean and sterilized jar. Add a few sprigs of dry herbs and a clove of garlic, if using, to the jar. Pour in olive oil, thoroughly covering the tomatoes to preserve them.
Step 5
Store in the fridge for 4–6 weeks. Use up the remaining olive oil in dishes that can benefit from the savory tomato flavor.
