Prep 10 mins
Cook 5 hrs
We love sun-dried tomatoes in lots of things, but they're expensive! And when the garden gave me an abundance of cherry tomatoes, I thought I'd try drying them. They're delicious! This will work with larger tomatoes (Roma are wonderful) as well as grape and cherry tomatoes. Just let dry longer!
- Wash tomatoes, pat dry and cut into pieces. For cherry tomatoes, cut in half; for others, cut into pieces, about 2x1", but this isn't fussy!
- Pat dry with paper towels again.
- Spray large baking tray with vegetable oil.
- If you have a cooling rack, place it on the baking tray and lightly spray it, too. (For very small cherry tomatoes, skip this. They'll just fall through as they dry!).
- Spread tomatoes evenly on rack/tray, trying not to have them touch.
- Place in 170 degree oven and let dry for 5-10 hours.
- OR cover with cheese cloth to keep bugs off and place in a really hot car with the windows up, set in the sun.
- Let tomatoes dry until they're crunchy and look like really dry raisins. Taste them! They should crunch!
- For longer storage, place in a freezer bag and freeze.
- When ready to use, take out what you want and cover with boiling water. Let set for about 20 minute.
I made this using Roma tomatoes and kosher salt. I accidently used garlic spray but it didn't hurt the flavor at all. I tasted them at various stages of drying and loved them! I put them in small seal-a-meal bags and froze them for later. Thanks for sharing. Made for PAC Fall 2011.