Recipe by CardaMom
I love these tomatoes. They're delicious in pastas, salads and sandwiches. I think they taste much better than the sun-dried tomatoes from a jar.
Top Review by incdeb
Just now noticing I haven't posted a review for this yet! Whoops, because this was one of my biggest successes this preserving season. These are great! I made at least a quadruple recipe (not sure how many tomatos, as many as i could cram onto 4 large cookie sheets). I froze most of them, as i was concerned about safe long-term storage, but I did put a small amount in olive oil in the fridge (long since eaten now!). Soooo good!
- 12 -15 just ripe plum tomatoes
- 3 tablespoons extra virgin olive oil
- dried oregano
- dried basil
- garlic powder
Directions See How It's Made
- Preheat oven to 200 F.
- Line baking sheet with parchment paper.
- Lightly oil parchment paper.
- Cut plum tomatoes in half lengthwise and remove seeds.
- Arrange tomatoes, cut side up, sprinkle lightly with salt, sugar, dried oregano, dried basil and garlic powder.
- Place tomatoes cut side DOWN on oiled parchment paper.
- Bake in oven for 2 hours.
- Remove from oven and turn tomatoes so that the cut side is UP.
- Bake for additional 2-6 hours (depending on how dried you want the tomatoes).
- Remove from oven and cool completely.
- To store, transfer tomatoes to jar and cover with olive oil.