Oven Dried Tomatoes

Name: Oven Dried Tomatoes
Yield: Makes 1 pint jar
Ingredients: 10 plum tomatoes, halved; Sea salt; Dried thyme, oregano, or marjoram; Garlic cloves, optional; Approximately 2 cups olive oil

December 19, 2010

If you've never tried drying your own tomatoes, you're missing out. The drying process condenses all the tomato sweetness into a savory and chewy piece of heaven. Those store-bought leathery things are good, but your own will be a million times better. All that olive oil makes canning for long-term storage unsafe, but they're so good they never seem to sit around long enough anyway. I like to eat them piled on toast with a fresh basil leaf and slivers of good Parmesan cheese. You'll find your own way to enjoy them soon enough.

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