"sun-Dried" Tomatoes

Recipe by GinaJohnson
READY IN: 5hrs 10mins
YIELD: 1-4 Cups




  • 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.