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Oven Dried Tomatoes




Source of Recipe


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Recipe Introduction


The best tomato to use in this process is the Roma (also known as a plum, pear or Italian) tomato, because it has a lower water content and fewer seeds.

You can use any tomato, however, including cherry varieties and those from your neighbor’s garden. They will just take a little longer to dry.

Choose tomatoes of a uniform size so they dry at the same rate. Avoid using metal baking sheets, as the acid in the tomato is metal-reactive. Use ceramic, glass or stoneware.

Your tomatoes have completely baked when they have the consistency of dried apricots. If they are undercooked, they will be too wet and sticky and can mold during storage. If they are overcooked, they will be dark brown, dried out and tough.

Keep your eye on them as they bake, as some slices will be done before others. Simply remove them to a plate and continue baking the rest.

Bring the tomatoes to room temperature before storing. Transfer them to quart-size zip-top bags, and place in the refrigerator or freezer. They may also be stored in jars in olive oil. They will last indefinitely.




List of Ingredients




Oven Dried Tomatoes

8 plum tomatoes
1 teaspoon sugar
1 tablespoon balsamic vinegar

Preheat oven to 225 F. Slice tomatoes as you normally would for sandwiches, then spread into a single layer in a baking dish (with low rims). Sprinkle tomatoes with sugar and vinegar.

Bake for 2 1/2 hours, turning the slices over after 1 hour.

Store in an airtight container in the fridge for one week, or freeze if longer storage is needed. Makes 32 slices.

Marinated

20 firm-ripe Roma tomatoes (or better yet, use your homegrown variety)
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons finely chopped flat-leafed parsley
Coarse or sea salt
Freshly ground pepper

Trim the stem ends off of the tomatoes, quarter lengthwise and remove and discard seeds.

Place in a large, nonmetallic bowl and add the olive oil, vinegar, parsley, mixing well. Season to taste with salt and pepper. Cover bowl and allow to marinate in refrigerator for 2 to 3 hours.

Preheat oven to 200 F.

Place tomatoes in a single layer on a nonstick baking sheet.

Bake for 16 to 20 hours. Ideally, the best time to place them in the oven is around 7 p.m. and bake the tomatoes throughout the night. The next morning you'll have plump, juicy and intensely flavorful tomatoes. Cool completely before storing.

To store: Place dried tomatoes in sterilized glass jars and pour olive oil over to cover, seal tightly with lids. Store in the refrigerator for 2 to 3 weeks. Or, place tomatoes in a zipper-style bag and freeze for up to 3 months.

Makes 80.

Recipe