Oven-Dried Tomatoes
We owned an organic greenhouse and business that included classes. I had 100 tomato varieties to work with, so I started oven-drying them and taught my students, too. —Sue Gronholz, Beaver Dam, Wisconsin
Ingredients
- 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
Reviews
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!