As soon as I know frost is coming I pick all the tomatoes on our plants and our kitchen has trays sitting around with green tomatoes in varying shades of ripeness. Not too many this year, since I handed the garden responsibility over to our 12 year nature girl and let her run with it. (and she doesn’t love tomatoes so those weren’t a priority!) If you are like me you’ll have a large amount ready at one time and scramble to put them all to use before they go bad. This is the perfect solution. If you’ve ever wondered if you could make your own sun-dried tomatoes this is your answer!
A few tips: Be sparing with the salt, the long baking time will intensify the flavor and saltiness.
Use smaller tomatoes like plum size or romas if available. Larger tomatoes like beefsteak will take a really long time to dry out.
To put them to use: Eat on toasted bread, dice up and add to scrambled eggs, to bread doughs, on pizzas, in a pesto, anywhere you want an intense tomato flavor punch!
OVEN DRIED TOMATOES
Tomatoes, cut in half lengthwise
sea salt
Olive oil
Line a baking sheet with parchment paper and place tomatoes on it, cut side up. Sprinkle sparingly with salt.
Bake at 250 degrees until they seem fairly dry. Length of cook time depends on size of tomatoes, plum tomatoes take about 4 to 6 hours for me.
Let cool then pack in a jar and cover with olive oil. Store in the refrigerator for months even.
Ingredients
- Tomatoes, cut in half lengthwise
- sea salt
- Olive oil
Instructions
- Line a baking sheet with parchment paper and place tomatoes on it, cut side up. Sprinkle sparingly with salt.
- Bake at 250 degrees until they seem fairly dry. Length of cook time depends on size of tomatoes, plum tomatoes take about 4 to 6 hours for me.
- Let cool then pack in a jar and cover with olive oil. Store in the refrigerator for months even.
