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Sun-dried tomatoes
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Tomatoes dried in the oven


  • tomatoes, roma are best, but any kind will do
  • salt to taste
  • vinegar
  • herbs
  • garlic
  • olive oil
  • Cut each tomato in half and squeeze out excess moisture, scoop out seeds and remove stem.
  • Place on screens or racks, cut side up.
  • Salt lightly.
  • To oven dry, place on foil lined baking sheet in 200 degree (90 C.) pre-heated oven.
  • Allow 6-8 hours.
  • They should be shriveled and like leather.
  • Store in glass jar with lid.
  • To use, fill jar with half boiling water and half vinegar for a few minutes.
  • Drain.
  • Add herbs and garlic to taste.
  • Cover with olive oil.
  • Marinate in refrigerator for at least 24 hours.
  • Will keep indefinitely.
  • Use at room temperature.
You can also use the dried slices as they are.

I sometime slice round tomatoes and dry them. Cherry tomatoes, halved dry nicely.

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