This year I got a beautiful bounty of tomatoes with out much gardening effort. Most of my plants came up on their own from the seeds of the “no good” fruit that I left on the ground last summer. I don’t like to see good food go to waste, so I have been canning, freezing and now oven drying tomatoes for the last 6 weeks. This oven drying preservation, is my personal favorite, considering the ease of the process and the wonderful richness and sweetness it brings out in flavor. Here’s how (and believe me, it is EASY!)
What you will need:
tomatoes ( i used small ones from my sweet 100′s , which are my absolute favorites to grow.)
parchment paper or silicone baking mat
What you will do:
turn oven on to LOWEST heat setting, whether this is 100 or 200, you want to dry them out SLOWLY over a long period of time
place parchment paper or silicone mat on baking sheet
slice tomatoes in half
lay tomato halves, skin side down, on your paper or mat, making sure they are not touching each other
place in oven and bake for 6-8 hours, or really depending on how long it takes. And I am not going to lie to you, IT DOES TAKE A LONG TIME. So be patient.
Check every hour or so to MAKE SURE THEY DON”T BURN, but are completely dry.
You can store them in the fridge for about a month, or in the freezer for about 6 months.
That’s it. You’re done. I’m addicted and want to eat them on everything now, so I’m off to make some more……..