Oven Dried Cherry Tomatoes (this is useful information for all of us)

[Guest guest]

I'm going to give it a try.

Marsha

 

 

A Tip from Chef Hoke Wilson...

 

Oven Dried Cherry Tomatoes

 

We grow many varieties of cherry tomatoes at the Inn. When they all

ripen, we end up with more cherry tomatoes than we can utilize at one

time. This is when we start oven drying.

 

We will pick everything that is ripe on any given day, which gives us an

interesting mix of colors, shapes and flavors of tomatoes.

 

All that's required in the oven drying process is to wash the tomatoes,

remove any leaves or stems, and cut them in half.

 

Coat a sheet pan very lightly with vegetable oil, and arrange the

tomato halves on it in a single layer.

 

Put the sheet pan into a 175 degree oven and leave it. It will take

several hours for the tomatoes to dry. If they appear to be cooking

turn the temperature down a bit.

 

The tomatoes should just be drying and shrinking slightly. If you

have a convection oven, use the fan; it will speed the drying process.

 

How much you dry the tomatoes is a matter of personal taste. We like

to take them out of the oven while they still have a certain amount of

moisture in them, and they have shrunken by about half.

 

Once the tomatoes have cooled, they can be stored in the refrigerator,

or put into zip lock bags and frozen.

 

 

 

 

New Messenger with Voice. Call regular phones from your PC and save big.