Guest guest Posted November 27, 2000 Report Share Posted November 27, 2000 To make your own sun dried tomatoes: Oil cookie sheet. Slice cherry tomatoes in half. You may salt tomatoes and sprinkle with basil if desired...I DO! Start cherry tomatoes in a hot 400º-450º oven. Immediately turn down to 250º. Leave for 2 hours or until dried to your liking. OR: At night fill a cookie sheet with tomatoes. Put in hot oven; turn off, next day they are done. (though this isn't as safe, for reasons of bacteria and such) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ FLAVOURED: Sun Dried Tomatoes small Roma or cherry tomatoes coarse salt (such as Margarita salt) vinegar extra virgin olive oil fresh rosemary, basil or thyme leaves (opt) fresh garlic, peeled (opt) Preheat oven to 200º Cut small tomatoes in half. Arrange the tomato pieces, cut side up, on a baking sheet. Sprinkle with salt. Place the baking sheet in the oven for 5 to 7 hours! Watch tomatoes carefully after 5 hours to make sure they do not burn. To preserve tomatoes: -------------------------------- When pieces dry completely, they should have a dried, shriveled appearance. As individual pieces dry completely, remove them, dip each one in vinegar, and layer in a sterile glass jar. Cover the tomatoes completely wit olive oil. Add optional herbs or garlic if desired. These tomatoes will last for months in or out of the refrigerator, or can be frozen. Quote Link to comment Share on other sites More sharing options...
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