Sun Dried Tomatoes

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SUN-DRIED TOMATOES

 

6 pounds plum tomatoes

Salt

2 or 3 sprigs fresh basil

2 or 3 garlic cloves (optional)

Olive oil to cover

 

Preheat the oven to 200.

 

Cut the tomatoes in half lengthwise, leaving them attached at the

bottom end, and open them like a book. Line a baking sheet with

foil and set a rack on top. Place the tomatoes on the rack, cut

side up, with enough space around them to allow air to circulate.

Sprinkle the cut side lightly with salt. Put the tomatoes in the oven

leaving the door slightly ajar so moisture can escape. The tomatoes

are done when they are slightly shriveled, deep red, and dry but not

crisp, about 6 hours. Do not allow them to burn.

When the tomatoes are done, remove them from the oven, cool, and

pack into sterilized jars. Add 1 basil sprig and, if desired, 1 clove of

 

garlic to each jar. Pour in enough olive oil to cover the tomatoes and

herbs completely, seal, and store in the refrigerator.

 

Makes about 2 or 3 pints.