Preserve and concentrate the flavor of your summer gems with just a few hours in the oven.
Better Homes & Gardens
Summer is the ideal time to make a batch of oven-dried tomatoes at home.
Dried tomatoes are great pureed for vinaigrettes.
Credit:Better Homes & Gardens
Why We Avoid Making Sun-Dried Tomatoes at Home
You may be wondering how to makesun-dried tomatoes.
Sun drying is not recommended in climates with high humidity.
Ingredients
3lb.tomatoes
1 1/2tsp.fine sea salt
Directions
Oven-Dried Tomatoes
Preheat oven to 225F.
Line a 15x10x1-inch baking pan with parchment paper.
For Roma tomatoes, cut in 8 wedges lengthwise.
For regular or heirloom tomatoes, slice into 1/4-inch slices.
For cherry or grape tomatoes, cut in half.
Remove excess seeds from tomatoes, if desired.
Arrange tomatoes, cut sides up, in a single layer on parchment paper.
Bake for 4 1/2 to 5 1/2 hours or until leathery, but not brittle.
Test Kitchen Tip: For more flavor, try sprinkling the tomatoes with 2 Tbsp.
fresh thyme leaves, 1 Tbsp.
packed brown sugar, 1 1/2 tsp.
fine sea salt, and 1/2 tsp.
Tips for Storing Dried Tomatoes
To help prevent spoilage, follow these tips for storing dried tomatoes.
How to Freeze Dried Tomatoes
Allow to cool completely before storing.
Pack dried tomatoes in resealable plastic freezer bags.
Store in the freezer up to 9 months.
2,000 calories a day is used for general nutrition advice.
