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Oven-dried Tomatoes




Source of Recipe


Internet


Recipe Introduction


Oven-dried tomatoes can be served whole with cheeses and breads, on an appetizer tray. They lend intense flavor to sauces, condiments, salads and pizza. When marinated in olive oil, the flavored oil may be used in dressings, marinades, or for cooking meats or vegetables.




List of Ingredients




2 pounds small Italian plum tomatoes (San Marzano, Milano, Romano, or other Italian varieties)
sea salt (optional)



Recipe



Cut the tomatoes in half lengthwise. Using a small knife with a serrated edge, make a small, slanted cut on both sides of the tomato's core and gently lift it out, leaving the seeds and juices intact, or removing them if preferred. Place two, 9-inch cake racks (they may overlap) on a baking sheet. Arrange the tomato halves, cut-side up, or cut-side down, on the racks. Salt lightly, if desired.

Oven-dry the tomatoes in a 200 degree oven for about 4 to 5 hours for soft dried tomatoes, or in a 225 degree oven for about 7 to 8 hours for dryer tomatoes with a "baked" flavor. The cooking time will vary depending on the size of the tomatoes, and whether or not the seeds have been removed.

After 3 hours (for soft dried) or 6 hours (for dryer), begin checking the tomatoes every 30 minutes. When done, the tomatoes should be slightly moist with wrinkled skins, and tender to the touch. Tomatoes dried longer will be firmer and have the consistency of dried apricots. Remove them from the oven as they become dry and cool them completely. Place the dried tomatoes in a sealable plastic freezer bag or freezer-proof container and freeze until needed. Makes about 2 cups.

Tip: For Oven-Dried Tomatoes in Olive Oil, place the dried tomatoes in a jar with 1 or 2 whole, peeled garlic cloves. Cover completely with olive oil and seal with a tight-fitting lid. Store in the refrigerator.