Randy Mayor; Jan Gautro
Yield
1 cup (serving size: 1/4 cup)

Cooking tomatoes for a long time at a low temperature dehydrates them and concentrates their flavor. These are plumper and softer than commercial sun-dried tomatoes, with a delicate, rich flavor.

How to Make It

Step 1

Sprinkle cut sides of tomato halves with kosher salt. Place tomato halves, cut sides down, on paper towels. Let stand 1 hour.

Step 2

Preheat oven to 300°.

Step 3

Arrange tomato halves, cut sides up, in a single layer on a baking sheet. Bake at 300° for 3 1/2 to 4 hours or until edges of tomatoes curl (the tomatoes will feel dry to the touch).

Step 4

Note: These will keep for a week, covered, in the refrigerator, or for up to a month in the freezer.

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