These oven-dried grape tomatoes are easy to produce year ’round. The same ingredients and method can be applied to halved, de-seeded Roma tomatoes, but the drying time will be much longer.
For all the details, check out the blog posting here.
Ingredients
- Grape Tomatoes Dark red, uniform size
- Olive oil 1 tsp per cup of tomatoes
- Italian herb blend 1/2 tsp per cup of tomatoes, or to taste
- Salt and pepper to sprinkle
Instructions
- Wash and dry grape tomatoes. Place them in a bowl.
- Drizzle with olive oil to coat lightly.
- Sprinkle with dried herb blend, salt and pepper. Toss to coat. My choice of herb blend is No-salt Herb/Garlic/Onion. Any brand will do.
- Spread the tomatoes in a single layer on a baking rack, set on a baking sheet.
- Dry the tomatoes in a 200°F conventional oven or 170°F convection oven, until darkened, with crispy skins but slightly moist interiors. This may take anywhere from 12 to 18 hours, depending on the size and juiciness of the tomatoes. Do not over-dry.
- Store in a freezer bag or airtight container in the fridge for up to 1 month, or in the freezer for up to a year.
Leave A Comment