Sunday, August 15, 2010

How to oven-dry tomatoes


Roma tomatoes are best for oven-drying.

Remove their stems, rinse them under water and pat dry.

Cut the tomatoes in half lengthwise. Core and remove the seeds.

Line a baking sheet with parchment paper.

Place the tomato halves, skin side down, on the parchment.


Preheat the oven to 200 degrees.

Bake for 8 to 10 hours for tomatoes that are about 3 1/2 inches long.

Smaller tomatoes will take less time.

Start checking them after about 6 hours.

The tomatoes should be drying out and shriveling.

When done, they will be reddish-brown flat pieces about 1 1/2 inches long.


Keep them in the refrigerator for about a month or in the
freezer for six months for best quality.


Rehydrate them in hot water. Use kitchen scissors to cut them
and use on pizzas and in sauces, soups and pasta dishes.

Susan M. Selasky
Detroit Free Press Test Kitchen
July 28, 2010

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