Oven-Dried Tomatoes (The Fancy Method)
Although Roma tomatoes are specified, whole grape tomatoes can be dried with the same ingredients. The amounts are merely suggestions — you can adjust them to taste.
Servings
48halves
Servings
48halves
Ingredients
  • 24 Roma Tomatoesat the peak of perfection
  • 1 or 2cloves Garlicminced or pureed
  • 1large Shallotminced or pureed
  • 1generous Tbsp Olive oil
  • 1Tbsp Dried herbs, Italian blend
  • or
  • 2Tbsp Finely minced Fresh HerbsOregano, basil, savory, marjoram, etc.
  • Sprinkle Salt and pepper
Instructions
  1. Wash tomatoes. Cut in half lengthwise. Remove seeds and stem cores.
  2. Combine garlic, shallot, olive oil, salt and pepper, and dry or fresh herbs.
  3. Add the mixture to the tomato halves, tossing by hand to fully coat the tomatoes.
  4. Lay the tomatoes, cut side up, on a baking rack set on a baking sheet. Lightly sprinkle the tomatoes with salt and pepper.
  5. Dry the tomatoes in a 200°F conventional oven or 170°F convection oven ,until darkened and dry, but still pliable. This may take anywhere from 18 to 36 hours, depending on the size and juiciness of the tomatoes.
  6. Store in a sealed freezer bag or container in the refrigerator for up to a month, or in the freezer for up to a year. That’s just conventional wisdom. They are often consumed long before the time limit rolls around.