Oven-dried tomatoes

Just out of the oven.

When it comes to preserving, these little babies have a lot going for ‘em: they require minimal effort from the cook, are better tasting than store-bought, have a long shelf life and are easy to store.
The only downside is the time. Depending on the size and water content of your tomatoes, this could take anywhere from eight to 24 hours
Here’s how you make ‘em:
Take some plum tomatoes. Core, cut in half and place, cut side up, on a baking tray. Sprinkle with a little sea salt if you like.
Place in a 200 Fahrenheit oven. Bake until dried. Tomatoes will be deep red, wrinkly and dry, but still pliable. Check your tomatoes regularly. Some may be ready before others.
Cool. Store at room temperature in a tightly sealed container. I’ve had them last as long as 10 months.
Use for any recipe calling for sun-dried tomatoes — and some that don’t.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s