Sun-Dried Tomatoes
*Note that this recipe has been updated to reflect best practices for drying tomatoes. Do not store tomatoes in oil with raw garlic.
Ingredients
- Plump, ripe plum tomatoes
- Kosher salt
- Spices, such as dried oregano and basil
- Olive oil (for serving)
Instructions
- Cut tomatoes in half, lengthwise, and then in half again, still lengthwise. Prick sides of tomatoes with fork or knife.
- On the cutting board, dab olive oil onto the tomatoes, just enough to cover surface. Sprinkle salt and spice on top.
- Cook at 250 degrees for 5-6 hours. They will be shriveled on the edges when they are done. They’ll still be a bit juicier than you might see in stores, but they have SUCH good tomato flavor.
- Best practice is to keep the tomatoes in air-tight containers rather than storing them in oil. Drizzle them with oil when you are ready to serve them.
- *Do not add fresh garlic, as botulism bacteria may be present.
- You can find Info on Sun Dried Tomatoes made outdoors here.
Find it online: https://www.weaversorchard.com/cooking-conebella-farm-cheese/