The tomato season is almost coming to a close, but there is
a way to preserve their flavor for a little longer. This recipe for
oven-dried tomatoes is a cheat on sundried but yields the same result. The
tomatoes get pressed to remove some of their liquid and then get slowly dried
in a low oven until their flavor concentrates and they shrivel up into
bite-size morsels. They can be packed in olive oil (my preference) and kept in
an air-tight container for at least a month, but I doubt they’ll last that
long. A jar makes a cute gift for friends and the olive oil and can be saved
and used in salad dressings or drizzled onto roasted meat or veggies.
Oven-Dried Tomatoes:
Makes 24-36 dried tomatoes
Oven-Dried Tomatoes:
- Slice 1 lb. of roma tomatoes* length-wise into 1/2" thick slices.
- Place in an even layer on a paper towel-lined cutting board, cover with another layer of paper towels, and then cover with another heavy cutting board.
- Let sit for 20-30 minutes, then remove weights and towels and place in an even row on a baking rack over a baking sheet.**
- Sprinkle with fresh thyme, then bake in a 200F oven for 4-5 hours, or until dried to your liking.
- Let cool completely, then store in a jar covered with olive oil or keep in an air-tight container in the fridge.
Makes 24-36 dried tomatoes
*Roma or plum tomatoes contain less moisture and dry better than other varieties.
**The rack is necessary to drying the tomatoes on all sides, otherwise the tomatoes will bake in their own juice and never dry out.
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