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!
Delicious! I haven't tried using them as an ingredient in a recipe yet, but I tasted one they are really tasty. Thanks for posting the recipe!
I have never eaten sun-dried tomatoes but some of the recipes I make call for just a little bit of it. When I saw the price of a small jar of them I decided I could either make my own or go without them. I found your recipe and gave it a try. I used Roma tomatoes and quartered them. I removed that hard core and seeds. Threw everything in a bowl and mixed good. I baked for an hour, turned them over, baked 2 more hours and turned again. I baked 1 more hour and figured they were done. I'm not that much of a tomato eater so I closed my eyes, opened my mouth and put one in. mmmmmm very good indeed. I'll make these again, they were so easy to make.
I have had this recipe written down for ages but only made it recently when I managed to find some small ripe plum tomatoes. I was a bit disappointed in the beginning as they were very plump and juicy and I think I was expecting them to be more like sun-dried tomatoes. However when I tried them a few days later after storing them in glass jars with olive oil I was converted. They are absolutely delicious. I eat them in sandwiches with feta cheese. Heaven!
Really good. I have been making pockets in chicken breasts stuffing them in and sauteeing them. Long to do but the house smells great the whole time!
These were beautiful. If you are making these I would put as many as you could fit in your oven as they shrink up and you just want more! And with cooking in the oven for so long if you are trying to cut down on your electricity bill make them all at once and store them Great recipe thanks!
The aroma of these little babies cooking just made my mouth water. When I turned them I had to take a taste. Just delicious. I omitted the sugar and added some dried crushed hot pepper flakes. It's tomato season right now here in New Jersey.. I'll be sure to triple the recipe next time.
I just cannot believe how 1.4kg of fresh tomatoes can turn into 160gms of intense goodness! I used fresh and powdered garlic. Didn't use basil as I didn't have any. Initial baking of 4 hours and had to turn off the oven at midnight. Next morning, turned on the oven for another half hour. I'll be making these again!
This worked great. My dad's friend had given us some plum tomatoes and I needed to use them. I only used about 10 tomatoes and I put half of them into a sweet potato salad I made, and the other half I ate right off the pan! The flavor just explodes in your mouth. I will be making this many more times when I'm given more tomatoes. Oh, and after turning them, I believe I baked them for about 4-5 hours, but I wasn't really keeping track.