The rich, sweet, tomato flavor concentrates in these little jewels. Store them away for winter if you can wait that long!
Note: because this recipe involves leaving an oven door ajar, this is not for homes with small children.
Oven-Dried Tomatoes
By:
Liz McMannRecipe Information
Total Time:
20 minutes preparation, 6-10 hours dryingServings:
About 6 2 ounce portionsIngredients
- Olive oil or parchment paper
- Fresh tomatoes (Roma or paste tomatoes are best)
- Sea salt
Preparation
- Set your oven dial to its lowest setting (140–150°F is ideal).
- Line a baking sheet with parchment paper or lightly brush with olive oil. Prepare tomatoes by slicing in half lengthwise and scooping out most or all of the seeds. Place cut-side up on the baking sheet and lightly sprinkle with sea salt. Place sheet in oven and leave oven door slightly ajar to encourage air flow.
- Dehydrate in the oven for 6–10 hours or until leathery, but not brittle. Cool completely, then store in a transparent air-tight container.
- Shake container daily for 7 to 10 days to evenly distribute any residual moisture. If condensation develops on the container, open and return tomatoes to the oven for more drying.
Serving Suggestions
Enjoy the tomatoes dried, or rehydrate in hot water for plump, juicy tomatoes in your winter sauces and soups.
Nutritional Information
12 calories, 0 g. fat, 0 mg. cholesterol, 102 mg. sodium, 3 g. carbohydrate, 1 g. fiber, 0 g. protein
