We owned an organic greenhouse and business where we taught classes. I had 100 tomato varieties to work with, so I started oven-drying them and taught my students how to do it as well. —Sue Gronholz, Beaver Dam, Wisconsin
Oven-Dried Tomatoes
Ingredients
- 8 plum tomatoes
- Ice water
- 1/4 cup olive oil
- 1/4 cup minced fresh basil
- 4 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions
- Preheat oven to 250°. Fill a large saucepan two-thirds with water; bring to a boil. Cut a shallow "X" on the bottom of each tomato. Place tomatoes, a few at a time, in boiling water just until skin at the X's begins to loosen, about 30 seconds. Remove and immediately drop into ice water. Pull off and discard skins.
- Cut tomatoes in half lengthwise. Combine tomatoes, oil, basil, garlic, salt and pepper; toss to coat. Transfer tomatoes, cut side up, to a greased 15x10x1-in. baking pan. Roast until tomatoes are soft and slightly shriveled, about 5 hours. Cool completely; store in the refrigerator.
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