Recipe by Debidoo
Can you believe you can actually MAKE these in your microwave? Since I don't know how to do canning, this is a great way to preserve tomatoes from the garden.
Top Review by Adopt Pets
I have used this recipe twice and had good results. The first time I used small vine ripened tomatoes and the secod I used grape tomatoes. The grape tomatoes I put in for just a few minutes at a time so they wouldn't burn (they are so small) but I LOVE them. Couldn't stop snacking on them as I was taking them off the plate. My only advise would be watch the cooking time to make sure they don't get too overdone. They do cook a bit more when they sit after cooking Yum! Oh, & I did drizzle a small amount of olive oil on them before cooking just like I would if I were roasting them in the oven.
- 12 large about 2 1/2 pounds ripe tomatoes (Romas work best)
- seasoning salt (optional)
- garlic powder (optional)
Directions See How It's Made
- Rinse the tomatoes. Cut them in half lengthwise and scoop out the seeds and centers with a small spoon.
- Place the tomato halves, cut side down, on a plate large enough to hold them in 1 uncrowded layer. Microwave, uncovered, on HIGH for 15 minutes.
- Pour off any excess liquid. With a spatula, gently turn the tomatoes over, patting the pulp back into the skins as you turn.
- Microwave, uncovered, on HIGH for 10-15 minutes more, depending on the size of the tomatoes, or until they have completely collapsed and are dried out but still supple.
- Remove from the microwave and let stand 30 minutes without disturbing.
- Lift the tomatoes off the plate and use right away or store in a loosely sealed plastic bag in the refrigerator.
- After 2 days, seal tightly and return the bag to the refrigerator. The dried tomatoes will keep indefinitely.
- Note: Don't worry if the tomatoes seem collapsed beyond hope after the first 15 minutes. When they dry out more and cool off, their shape returns.