Oven-Dried Tomatoes

THURSDAY'S FOOD TIP

Love the taste of sun-dried tomatoes but hate the high cost of such a gourmet treat? Then make your own.

Well, sort of. Instead of sun-drying tomatoes outside, dry them inside in your oven.



First, be sure to get the proper tomatoes for drying. I like to use about 20 plump Roma (Plum) tomatoes for drying, but cherry tomatoes work well, too.



Set your oven to 200 degrees F. Slice the tomatoes in halves. Scoop out the seeds with your fingers or a fork. Place the tomatoes, cut side down, on a cookie sheet lined with a silicone baking mat. Sprinkle with a little kosher salt.

Put the cookie sheet in the oven for several hours (about 5 to 6, but longer, if necessary – see EXTRA TIPS below) turning it occasionally so all of the tomatoes dry evenly.

The tomatoes are done when they are dried but are still slightly plump. Allow them to cool at room temperature.

Once the tomatoes have cooled, put them in a jar or other container that has a tight fitting lid. Pour enough oil olive into the jar to cover the tomatoes. Put the lid on the jar very securely. Store the tomatoes in the refrigerator for up to 2 weeks.

EXTRA TIPS:

If you have a convection oven (which is what I use for this) use it and the tomatoes will dry much faster. Keep checking the tomatoes periodically after a couple of hours.

Some directions for oven-dried tomatoes include marinating the tomatoes in olive oil, balsamic vinegar, and parsley before drying them. This gives the tomatoes a rich flavor, but will increase the drying time to about 16 hours or longer. Once the tomatoes have been in the oven for a few hours, keep checking them to determine when they are dried but not leathery.

********************************

For wholesale orders and information about our "heavenly gourmet mixes," visit Beyond the Expected Marketing.

For retail offers on gourmet coffees and teas, plus an interesting Today's Read, visit Heavenly Java.