Oven Dried Tomatoes

I am really looking forward to Spring this year. Well, I suppose I do every year, but this year I have a different reason. All Winter I've been planning my garden and dreaming of all the delicious things I'd like to plant. I've never tried growing tomatoes before, but I'm going to this year, along with all of the local garden classics....carrots, beans, peas, and peppers.



Last week I went through a catalog looking (and drooling) over all of the different tomato varieties. Who knew there were so stinkin' many? I haven't yet decided on which ones to try this year. Any recommendations?

In the meantime, here's a recipe for Oven Dried Tomatoes. They are easy to make, but it requires some forethought. These beauties cook low and slow and end up with a lovely sweetness that can add the perfect flavor to pastas, sandwiches, salads, or just an afternoon snack.

I usually select Roma tomatoes for oven drying, however I think any variety would work just fine.

• Wash & dry tomatoes

• Slice tomatoes in about 1/2" slices. This doesn't have to be exact, but I wouldn't slice any thinner than 1/4", or any thicker than 3/4". If you're using plum or cherry tomatoes, you can probably just slice them in half.

• Place tomato slices on a parchment lined baking sheet

• Drizzle with olive oil

• Season with a little salt and pepper

• Toss a few whole garlic cloves on the baking sheet (optional)

• Bake at 200 degrees for 5-6 hours. For a drier, chewy tomato, increase to 6-8 hours.

I usually make these the day before I need them, and then just store them in a plastic bag in the fridge. We eat them so quickly, long-term storage has never been an option for me. I have seen other dried tomato recipes though that say you can place tomatoes in a jar, cover with olive oil, then store in the refrigerator for up to a week.