Oven Dried Tomatoes
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
Oven Dried Tomatoes
Ingredients
- Fresh Roma tomatoes
- Olive oil
- Granulated garlic
- Black pepper
- Salt
Instructions
- 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.
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