Oven Dried Tomatoes
It's easy to make sun dried tomatoes in your oven using the bounty of vine ripened tomatoes from your summer garden.
Equipment
- cooking sheet
- Parchment paper
Ingredients
- 8-10 oz ripe tomatoes, plum or cherry
- sea salt
- olive oil, optional
Instructions
- Preheat oven to 200℉.
- Place parchment paper on a baking sheet. Set aside.
- Wash tomatoes and allow excess water to drain off.
- Cut each tomato in half.
- Using your fingers or a teaspoon scoop out and remove seeds and pulp from each tomato half.
- Place tomato halves cut side up on the parchment lined baking sheet in a single layer.
- Sprinkle tomato halves lightly with sea salt.
- Bake in the oven for 2½-3 hours until the moisture in the tomatoes has cooked off. Tomatoes will look shriveled and wrinkly when they are done.
- The length of time it takes to cook will vary depending on the size of the tomatoes and the amount of pulp left in the tomato halves. Start checking for doneness after about 1½ hours and then checking them every 30 minutes until they are finished roasting.
- Remove from the oven and allow tomatoes to cool to room temperature.
- Place the baking sheet of tomatoes in the freezer.
- Once tomatoes are frozen solid, transfer them to a plastic baggie. Squeeze out excess air and seal the bag. Store in the freezer for up to 6 months.
- OPTION: Instead of freezing tomatoes, once they have cooled to room temperature, place them in a glass jar and add enough olive oil to cover them completely. Seal jar with a tight fitting lid and store in the refrigerator for up to 3-4 weeks.