- 8 plum tomatoes
- Ice water
- 1/4 cup olive oil
- 1/4 cup minced fresh basil
- 4 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Preheat oven to 250°. Fill a large saucepan two-thirds with water; bring to a boil. Cut a shallow “X” on the bottom of each tomato. Place tomatoes, a few at a time, in boiling water just until skin at the “X” begins to loosen, about 30 seconds. Remove and immediately drop into ice water. Pull off and discard skins.
- Cut tomatoes in half lengthwise. Combine all ingredients; toss to coat. Transfer tomatoes, cut side up, to a greased 15x10x1-in. baking pan. Roast until tomatoes are soft and slightly shriveled, about 5 hours. Cool completely; refrigerate. Yield: 4 servings.
Reviews for Oven-Dried Tomatoes
"I used a mix of all my home-grown tomatoes, not just plum. I skipped the first step of removing the skins because I like them on. I also didn't roast mine the full five hours. The ingredients are a nice combination and the taste of these tomatoes is really good. Next time I will try roasting the full five hours. I am still very pleased with the result of a lesser roasting time."
"Wow! It took a little time to peel the plum tomatoes, but once that was done, all was easy. The tomato halves are tossed with a delicious mixture of olive oil, minced fresh basil (I used the tube stuff.), fresh garlic, salt and pepper. I sprinkled on a touch of crushed red pepper because we like spicy. Instead of using the oven, I used my dehydrator, and it worked perfectly w/o heating up the kitchen. I am planning to use them in pasta and vegetable salads. I will definitely make these again!"