Recipe(tried): Oven Dried Tomatoes

Oven Dried Tomatoes

6 pounds ripe Italian plum tomatoes
coarse salt

1. Preheat the oven to 200 F degrees. Line baking sheets with wire racks.

2. Wash the tomatoes well. Slice them in half lengthwise. Arrange them on the racks, cup side up. Sprinkle lightly with coarse salt.

3. Dry (bake) in the oven until the tomatoes are shriveled, deep red, leathery, and dry (but not hard), 10 to 13 hours.* Remove the tomatoes as they are ready, and cool for 1 hour.

4. Store the dried tomatoes in an airtight jar or container - or pack them in a sterile jar and cover them completely with olive oil for a softer, richer taste - and store in the refrigerator for up to 2 months.

2 to 3 pints

* The tomatoes dry at varying rates, depending on how large and juicy each one is. Therefore, check them at 10 hours, and every 30 minutes thereafter, removing those that are done. On occasion, some have taken as long as 14 to 15 hours to dry, so don't be discouraged - it's worth the wait.