Simple oven-dried tomatoes
Posted on August 16, 2008 - Filed Under Uncategorized | Leave a Comment
Tomatoes (any condition)
Olive Oi
Salt, pepper, garlic
Fresh oregano, basil, balsamic vinegar (optional)
Simply cut the tomatoes into wedges (for smaller cherry or plum tomatoes, cut in half). Toss in olive oil and spices to coat. If the tomatoes don’t have much flavor, marinate for a few hours (I like to add a splash of balsamic and some herbs for extra flavor). Place the cut tomatoes peel side down on baking sheet. Don’t pack too tight, give them room to breathe. Place in oven at absolute lowest temperature until they have the texture of a raisin. For non-marinated, small tomatoes it takes about 5 hours; for marinated, small about 12. For non-marinated, large tomatoes it takes about 8 hours; for marinated, large about 16.
If you have an electric oven and the lowest is 200 degrees, keep oven door open a crack. If you have a gas oven, put it to warm and keep door closed. If you need to leave the house and don’t want to leave the oven on, the pilot light in the gas oven will continue to dry the tomatoes. Doesn’t work with electric oven obviously, but you can continue to turn the oven on and off as you come and go and it will not adversely affect the tomatoes.
You can store them in the fridge for about 7-10 days, freeze them indefinitely or cover them in oil and store in a cool, dark place for several months.
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