Prep 10 mins
Cook 6 hrs
Something I am keen to try ! The serving size I put in is just a random number so take no notice of it !!
- Quarter tomatoes.
- Place on baking sheet.
- Bake at 200 F or 100°C.
- Bake for 6 hours or until leathery and withered.
- Store up to 6 months in refrigerator.
Very good! I used vine-ripened regular tomatoes and sprinkled them with garlic, kosher salt, fresh pepper, fresh thyme and oregano. Some of them took more like 7 hours to dry out. Fantastic flavor and super easy.
These were so easy! I popped them in the oven (I used 3 "on the vine tomatoes) and six hours later they were just about perfect! Also, after they dried I packed them in a little jar with some oilve oil and a little dried basil to use in a recipe the following day -- that really turned out great! Thanks for posting! Made for Holiday Tag January 2010!
I made this recipe using cherry tomatoes, I used a variation of cherry and yellow pear. It only took 4-5 hours using cherry types, and probably best to use one variety as they took different times to dry. But overall they cooked well, some dried better than others, but kept checking them and ate what was was not dried properly anyway...lol I have poured olive oil over them and put into a clean sterilized jar for keeping. Can't wait to try these with larger tomatoes now. Thanks katew great recpe.