How to oven-dry tomatoes

Prepare:

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.

Bake:

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.

Store:

Keep them in the refrigerator for about a month or in the

freezer for six months for best quality.

Use:

Rehydrate them in hot water. Use kitchen scissors to cut them

and use on pizzas and in sauces, soups and pasta dishes.

Source:

Susan M. Selasky

Detroit Free Press Test Kitchen
July 28, 2010