I am currently able to pick a colander of these grape tomatoes every day from our garden. As we did last year, I think we may have gone slightly overboard with the tomato plants. Last year we had more than 30 tomato plants, this year we have that many plus the volunteer plants that came up between the rows. So..
I wanted to try out oven drying some tomatoes. We use them all of the time as pizza toppings and I’ve used them occasionally on pasta, so it seemed reasonable to make them myself. And other than the time involved in the baking, it is just about the easiest thing you can possibly make. This batch (two full cookie sheets worth) made enough for some quick snacking straight out of the oven and I’ll keep the rest in the fridge for use on pizzas over the next week or two. Once my roma tomatoes are ripe, I’ll do this again several more times and put the results in the freezer to last through the winter.
And this is all that you do:
SunOven Dried Tomatoes
- tomatoes (I used grape, will try again with romas, but you can probably use any small, ripe tomato)
- salt and pepper
- chopped basil (optional)
Slice the tomatoes lengthwise and place cut side up on a baking sheet. You can use parchment paper or a silpat, but I didn’t with the tiny little tomatoes and they didn’t stick at all (larger tomatoes might). Sprinkle with salt and pepper and chopped basil (if you want) and pop into a 200F oven until they’ve reached a dried, fruit leathery stage. I’d read that small tomatoes should only take 2-3 hours, but mine took 5 hours with the convection fan on. It will take even longer for larger tomatoes. Start early in the day and let them go all day long if you need to. Make lots, because you will immediately eat half of them right out of the oven. They really are that good.