Oven-drying
Cooking tomatoes for a long time at a low temperature dehydrates them and concentrates their flavor. These are plumper and softer than commercial sun-dried tomatoes, with a delicate, rich flavor.
Cooking tomatoes for a long time at a low temperature dehydrates them and concentrates their flavor. These are plumper and softer than commercial sun-dried tomatoes, with a delicate, rich flavor.
We used 1 1/2 pounds plum tomatoes, cored and cut in half lengthwise (about 10)
1. Sprinkle cut sides of tomato halves with kosher salt. Place tomato halves, cut sides down, on paper towels. Let stand 1 hour.
2. Preheat oven to 300 degrees.
3. Arrange tomato halves, cut sides up, in a single layer on a baking sheet. Bake at 300 degrees for 3 1/2 to 4 hours or until edges of tomatoes curl (the tomatoes will feel dry to the touch).
Note: These will keep for a week, covered, in the refrigerator, or for up to a month in the freezer.
2. Preheat oven to 300 degrees.
3. Arrange tomato halves, cut sides up, in a single layer on a baking sheet. Bake at 300 degrees for 3 1/2 to 4 hours or until edges of tomatoes curl (the tomatoes will feel dry to the touch).
Note: These will keep for a week, covered, in the refrigerator, or for up to a month in the freezer.
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