Oven Dried Cherry Tomatoes
If you love traditional sundried tomatoes, try drying cherry tomatoes in your oven. The result is intensely-flavored little red nuggets that may be used as a pizza or salad topping or in the same manner as standard sun-dried tomatoes.
- 35 cherry tomatoes about, 2 to 3 pints
- 1 to 2 tablespoons salt
- Preheat oven to 200 degrees F. (93 degrees C.)
- Line a large baking sheet with aluminum foil. Cut the tomatoes in half horizontally and arrange them cut side up on the baking sheet, touching each other.
- They will shrink to about three-quarters of their original size. Sprinkle well with salt. Bake in the center of the oven for 2 to 3 hours. Serve hot, at room temperature, or cold.
note: These cherry tomato halves shrink to about three-fourths their original size, become a deep red in color, and have an intense real-tomato taste. They are a much brighter red than commercial sundried tomatoes and are an excellent accompaniment to meats. They can be used as a flavorful topping for pizza, in a salad, or simply as a flavorful color accent to a dish.
Servings: 2 cups
- 5 pounds Roma tomatoes 2.5 kg, oval
- Fine sea Salt
- Preheat oven to 200 degrees F. (100 degrees C.; gas mark 1), or the lowest setting possible. Remove the oven racks.
- Trim and discard the stem ends of the tomatoes. Halve each tomato lengthwise. Arrange the tomatoes, cut side up, side by side and crosswise on cake racks set on the oven racks. Do not allow the tomatoes to touch one another. Sprinkle lightly with salt.
- Place in the oven and bake until the tomatoes are shriveled and feel dry, anywhere from 6 to 12 hours. Check the tomatoes from time to time: They should remain rather flexible, not at all brittle. Once dried, remove the tomatoes from the oven and allow them to thoroughly cool on cake racks. (Smaller tomatoes will dry more quickly than larger ones. Remove each tomato from the oven as it is dried.)
- Transfer the tomatoes to zipper-lock bags. The tomatoes will last indefinitely.
- 8 firm plum tomatoes
- 2 tablespoons extra virgin olive oil
- 2 tablespoons Rapadura or regular sugar or maybe even some brown sugar.
- Brush tomatoes with olive oil and set in an oiled pie plate.
- Bake at a very low temperature (200 degrees) for at least 4 hours.
- Sprinkle on Rapadura, raise heat to 300 degrees and bake another 20 or 30 minutes.
- The tomatoes will become browned and slightly caramelized.