Oven Dried Tomatoes

Sun-dried tomatoes are a delicious addition to many meal. If you can produce your own tomatoes, it is so much better, however, if you must purchase them, there is a simple recipe for producing your own rich and tasty sun-dried tomatoes using Roma tomatoes, which are generally half price compared to slicing varieties. Because the outdoor natural drying process is not practical for most people, this method will use the oven.

Amounts are not specified using this method. A basic rule of thumb is five pounds of Roma tomatoes will be plenty to load 3 racks into your oven. Add or subtract optional ingredients according to taste.

You will need:

-200 degree preheated oven

- Roma tomatoes

-Sea salt

-Oven trays/Cookie sheets or wire cake racks, cooking spray.

-Olive oil

-Aluminum foil

Optional ingredients:

Crushed garlic or dried garlic flakes, onion flakes, white vinegar, basil, oregano, bay leaves. chili peppers, whole black pepper, green peppercorns.

Method:

-Place some aluminum foil into the bottom of your oven to catch excess juices. When salt is added to tomatoes it draws the liquid out very quickly. This liquid is guaranteed to drip and cause a mess. Removing the foil and discarding it will make cleanup so much easier.

-Slice the tomatoes in half horizontally, and lay onto lightly sprayed cookie sheets or cake racks. Do not spray the tomatoes, and make sure the tomatoes are not touching each other.

-Some people like to remove the seeds, but this is not necessary. I find it to be wasteful and it detracts from the delicious flavor. However, if you have an intolerance to acidic foods, removing the seeds may be necessary after all.

-Generously sprinkle each tomato with sea salt. Place into the pre heated oven, leave for 4 hours without opening the door.

-After 4 hours, rotate the trays as the heat distribution will be different from top to bottom. Leave another 2 hours and check for any which have already dried sufficiently. You will now need to check every 30 minutes for those which are ready to leave the oven.

-It is very important to make sure your tomatoes are the right consistency before packing them into plastic bags. They must be void of all moisture, completely dry, but not crisp. They should still be able to bend between your fingers. If tomatoes are crisp they are still alright to pack, but they are overdone.

-Oven drying times will vary, some will be done in 6 hours while others

• 1
• 2
• next page >>

---

Add your voice

Know something about Great recipes for garden tomatoes?
We want to hear your view. Write now!