Recipe by Julie B's Hive
From Williams-Sonoma. This quick method can have the tomatoes ready in 4 hours.
Top Review by Karen Elizabeth
I'm so glad that I found this recipe, I really enjoyed doing this and the results are delicious! It took me a while to find plum tomatoes, not so readily available here, but I did, and used enough to nicely fill my baking tray, I used about a dozen. Did my sprinkling and popped them in the oven at 150. in the event, they were in for four hours, and that was perfect, one or two small ones at the edge had already charred beyond retrieval but the majority were fine. My oven is old, and not 100% reliable on temps, so when I do this again ( and I will), I will allow 3 1/2 hours and then check every so often. These taste marvellous, I was happily chewing on them and had to stop myself, since I want to use them in a recipe! I can see how versatile they will be, using them like sun-dried tomatoes in pizza, pasta, and a wealth of other uses. Considering how expensive sun-dried are, I am Very happy to have found this recipe, easy to do while I am busy with housework chores! Excellent recipe, Julie, thank you! Made for Aus/NZ swap#30
Directions See How It's Made
- To dry the tomatoes, oil a large baking sheet. Halve the tomatoes lengthwise and cut in quarters. If they are very large, make the first cut off center, then cut the larger piece in two, having 6 cuts to 1 tomato. Trim away the cores. Place the pieces, cut side up, on a prepared baking sheet.
- Sprinkle the sugar evenly over the tomatoes, and then season with salt and pepper. Drizzle the olive oil on top of all. Place in a 150° oven and leave for 8 hours or up to overnight. The tomatoes will be semi dried. If your are short of time, set the oven at 225° and reduce time to 3-4 hours. Check occasionally to make sure that the tomatoes are not baking but just drying.