Dried Plum Tomatoes are absolutely luscious. The drying process intensifies the flavor and sweetness. These dried tomatoes freeze well and pulling out a package in the dead of winter, returns you instantly to the taste of fresh tomatoes from the garden. They are great in salads and can be used wherever sun-dried tomatoes are called for. It’s also an easier process than canning, and when the peak yields of tomatoes hits in late summer, this is a way to enjoy the crop later in the year, long after the tomato plants have been pulled up.
- Plum Tomatoes (Roma)
- Extra Virgin Olive OIl
- Granulated Garlic
- Fresh Ground Black Pepper
- Salt (If desired)
- Wash and dry the tomatoes, cut in half lengthwise and remove the stem. (Drying allows the oil to stick)
- Spray or brush with Extra Virgin olive oil, and sprinkle generously with garlic, pepper and salt if desired.
- Put the tomatoes skin side down on a baking sheet and bake in a 230 degree oven for 6 hours or so until the tomatoes are somewhat dehydrated.
- You can use these immediately or freeze for later use.
At this time I've tested tomatoes that have been frozen for a year and they are good.
I usually don't put salt on them as it can be added when you use them.
An olive oil sprayer makes getting the oil on the tomatoes very easy and avoids waste. It's a great investment. It also keeps you from having to wash a brush every time you use it.