Culinary Inspiration and Artistic Creativity
September 30, 2011
Oven Dried Tomatoes
tomato halves, depends on starting quantity
about 3 hours
3 hours, 20 min
Roma tomatoes, as many as you like
salt and pepper (optional)
Wash and trip tops of tomatoes. I used about 25, producing 50 dried halves.
Slice tomato in half lengthwise, and using a teaspoon, scoop out the inside seeds and centre flesh. Save flesh for making tomato sauce.
Place tomatoes, facing upwards on a parchment paper lined baking sheet and season with salt and pepper.
Bake in a preheated oven at 250F for 3 hours, or until tomatoes have dried.
Let cool. Store tomatoes in an air-tight bag and freeze for up to 3 months. Alternately, stuff tomatoes into a jar and drizzle with extra virgin olive oil. Keep refrigerated for up to 1 week.
Slice and use in salads, sandwiches and more!
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