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Faux Sundried Tomato Recipe
Halve and core the tomatoes
Spinkle with sea salt
Place on a baking rack on top of a roasting pan
Stick in the oven at 200
Leave them in for 6-12 hours
Make sure to check on them after 6 hours, then again every hour. Pull them out when they look right to you.
I'm not sure I can bear to be on speaking terms with anyone who's harvesting tomatoes in May, but I'll swallow my jealousy and plow ahead. (Here in Montana we're comparing how many leaves our starts have.)
ReplyDeleteI've been wondering how to dry tomatoes without a drier; thank you!
Two questions: First, how do you store them? Second, what's so fake about this method? Do they have to be dried outdoors under a cloth to be "real"?
--Kate
Love the blog (I just found it)
ReplyDeleteI did essentially the same thing on mine last year except I used a lower temperature (the lowest my oven will go is 170 so I used that) and left them in there about 20 hours or so. Also, I salted them very heavily and left them upside-down on a rack over the sink for a few hours, the salt pulls moisture out of them and makes the oven's job easier. Before putting them in the oven I then rinsed them and gave them a whirl in the salad spinner to make sure they were dry. I'm convinced the best way to store these is packed in mason jars and then filled with olive oil and a sprig or two of rosemary in the jar. These jars are too good to give out as gifts! The oil is amazing, like gold, and the tomatoes taste incredible. They have kept just fine at room temperature or in the fridge.