OVEN DRIED TOMATOES

 

CUT SMALL TO MEDIUM SIZE TOMATOES IN HALF

USE TOMATOES OF A SIMILAR SIZE

 SO THE DRYING TIME WILL NOT VARY

 

SCOOP OUT THE CORE AND SEEDS

POUR OLIVE OIL TO COAT THE

 BOTTOM OF A LARGE BAKING SHEET

PLACE TOMATOES SKIN SIDE DOWN AND SPRINKLE WITH

GROUND SEA SALT AND DRIED HERBS OF CHOICE

I USE ITALIAN

 

BAKE IN A LOW OVEN 250 DEGREES UNTIL QUITE  DRY

REMOVE FROM OVEN AND SLIP SKIN OFF

TURN THE TOMATO OVER AND SEASON OTHER SIDE

 

 

skins removed, turned and seasoned and put back into the oven to dry

 

CONTINUE DRYING UNTIL THE TOMATO

 IS AT THE DESIRED CONSISTENCY

(note you can leave the skins on also

sometimes I get to busy and the tomatoes have dried

quite small so I don't bother to remove them)

with skins

 

CHOP 1 CLOVE OF GARLIC FOR EACH 1/2 PINT CONTAINER

ADD FRESH GARLIC AND COVER TOMATOES WITH OLIVE OIL

 

STORE IN THE REFRIGERATOR UP TO

 2 WEEKS

        CAN BE FROZEN FOR LONGER

TERM STORAGE

 

USE THE OIL IN YOUR COOKING AS THE TOMATOES ARE EATEN

 

I HAVE PACKAGED IN THE INEXPENSIVE DISPOSABLE CONTAINERS

THESE MAKE WONDERFUL HOSTESS GIFTS

 

 

THIS IS A QUICK EASY METHOD TO HAVE THE....... ALMOST

SUN DRIED TOMATOES......... WITHOUT ALL THE TIME INVOLVED

THEY ARE DELICIOUS!