Dry Your Tomatoes

September 23, 2010 § Leave a comment

I’not sure why it hadn’t occurred to me earlier in the summer that one of the easiest ways to preserve excess tomatoes is to dry them.  The idea came to me when I was mourning the wrinkled little cherry tomatoes who met their unfortunate grave beneath the mess of sweet smelling tomato vines.  Nature inspires delicious things.  Quickly, I plucked as many sugary plump guys and began my sun drying.

Slice the tomatoes in half

Place them on a baking sheet or roasting pan.

Cover with a cheese cloth to protect from greedy little bugs.

Find a nice and sunny, hot location to leave the pan.

Wait.

Bring the tomatoes in at night.

Put them out during the day for up to a week.

If the weather gets cloudy or you get impatient, heat the oven to its lowest temperature and oven dry the tomatoes for up to 10 hours.

The finished tomatoes should be soft, not moist.  Wrinkly, not crunchy.   Delicious, not burned.

Store them in a tupperware or jar.

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