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 yield 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
- Fresh Roma Tomatoes
- Olive Oil
- Granulated Garlic
- Black Pepper
- Wash and dry the tomatoes.
- Cut in half lengthwise, And remove the stem.
- Coat with olive oil, place on foil lined cookie sheet, cut side up.
- Sprinkle generously with black pepper and granulated garlic, and a little salt if desired.
- Put in 225 degree oven, with convection if possible. Drying time is approximately 6 hours. You want the tomatoes to be somewhat leathery, not totally dried out.
It is probably best to separate the tomatoes into batches of larger and smaller sizes as the smaller ones will be done quicker. If the small ones are on their own cookie sheet, this will make your job easier.
For later use, I freeze the tomatoes on the cookie sheets and when they are frozen put them into small freezer bags which should keep in the freezer for at least a year.