One of the easiest recipes I’ve found I could do is dried tomatoes. The only resource you really need is time, because — boy! it takes time. But in my opinion it’s totally worth it. What else can you do with so many tomatoes?…
So for starters, either you buy them from the market or pick them home grown from your garden, but don’t start this whole process if you only have 3 or so tomatoes.
It won’t be worth the time or the electricity the oven takes to dry them.
(On the bottom of this page I suggest how to dry them in the sun, in case you’re adventurous)
Preheat the oven to the lowest setting it gets.
We want to slowly extract the moisture out of them to the point it fits us, not to cook nor to dry them completely.
– Cut your tomatoes.
Cherry tomatoes into halves, larger tomatoes into quarters.
– Make a small cut on the back of the tomatoes (on their skin)
Place the tomatoes cut side up on the drying rack, and give every tomato a little space.
Important: because the tomatoes are going to lose a lot of liquids, it’s gonna get messy. Use a tin foil underneath the rack or on the bottom of your oven to help keep it clean.
Check once every hour to see everything is going well.
It can take up to 12 hours, depends on the size of the tomatoes and the oven’s heat, but the wonderful smell will kick in a lot sooner.
How to know when to take them out?
Once they are leathery and chewy to your taste. Yummy.
You can store them in jar with olive oil, garlic and herbs, or blend them with a some oil to make a paste. Either way you choose, you can’t lose. Bon Appétit!