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.


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