How to Oven-Dry Tomatoes

This recipe is truly superb! To make it, I use the Roma (plum) tomatoes standard in Italian cooking. Stored in the fridge in a jar of olive oil, these tomatoes keep well several months. Preheat oven to 175 deg. F. Line baking sheet with parchment paper or brush lightly with oil. 

Slice about 2 lb. plum tomatoes in half lengthwise, placing face-up on a single layer on baking sheet. Brush tomatoes lightly with olive oil. In small bowl, combine:

1 tsp. (5 mL) salt

¾ tsp. (4.4 mL) sugar

½ tsp. (2.5 mL) dried leaf thyme 

Dividing mixture equally, sprinkle over tomatoes. Bake 10-to-12 hr., checking near end of the baking period. I do this overnight. These tomatoes are extremely flavorful, making a great addition to pasta, salads, and sandwiches. I love them on hot toast with a smear of sharp blue cheese. This quantity of fresh plum tomatoes makes about 3 c. (750 mL), oven-dried. 

For everything else you’d ever want to do with tomatoes, see Don’s Tomatoes.

Brush with olive oil ...

Season; bake overnight; store in olive oil.