Dried Tomatoes

This is for pomodorini, or cherry tomatoes, to be used in sauces, pastas and pizzas. It's not a dish in itself, but an ingredient for other dishes. If you don't have access to sweet cherry tomatoes, use romas or a meaty-type tomato. These should be softer and moister than tomatoes sun-dried or dried in a food dehydrator.

• Ready In: 3 hrs 10 mins
• Yields: 1/2 pound

Ingredients

• 2  lbs  fresh cherry tomatoes
• 1  baking sheet

Directions

1. Cut tomatoes in half.
2. Place them cut side down on a baking sheet.
3. Place in the oven overnight with the pilot light on.
4. Alternatively, heat oven to lowest setting.
5. Place tomatoes on baking sheet in oven for approximately 3 hours, or until dry.
6. For Romas or other types of tomato:
7. Slice very thinly and place on clean towels or paper towels to drain.
8. After the slices have stopped juicing, treat them just as for cherry tomatoes.