Dried tomatoes are a great way to preserve summer tomatoes so they can be used any time of the year. Dried tomatoes have an intense sweet-tart flavor that’s much more potent than fresh tomatoes, so a little goes a long way.
DRIED TOMATOES
Yield: approx. 1 Lbs (454 grs)
Prep time: 15 min
Cook time: 10-12 Hours
Total Time: 12 Hours 15 min
INGREDIENTS
4-5 Lbs (2 Kg)
2-3 garlic cloves
3-4 tsp Italian seasoning (link
Olive oil
Salt & Pepper to taste
DIRECTIONS
Preheat the oven 200oF (93oC). Cut tomatoes in half. Put tomatoes on a tray covered with a silicon mat, parchment paper or aluminum foil to prevent them from sticking and to make cleaning easier. Add garlic cloves to the tray, sprinkle everything with the Italian seasoning, salt, pepper and extra virgin olive oil. Bake 10-12 hours. You will now tomatoes are ready when you see them dry but still flexible.
NOTES
1. Store in a tightly sealed container in the fridge. Covered with extra virgin olive oil to preserve. (lasts up to a year).
2. Variations: Once tomatoes are dried put them in a sterilized jar alternating layers of tomato and garlic cloves sliced or minced and fresh herbs like parsley or rosemary, (pepper corns are also a good touch). Press them so they are compacted. Add extra virgin olive oil until you’ve filled up the jar. Close it tightly.
3. Tips: Tomatoes should be the same size and make sure to select the ones that are vibrant red, firm (not hard) and heavy. Make sure to get as much air out as possible inserting a skewer stick or knife through the sides of the container (jar). Although you could eat them as soon as they are out of the oven let them rest a few days the more time you give them, better taste they will have (30 days at least)
4. To serve, when tomatoes are too cold, seems like they lose their taste. Take them out ½ an hour before serving so you can enjoy all their flavor. If you see that olive oil turns opaque in the fridge, don’t worry! once it stays out, at room temperature, it will take its natural consistency