Sun-Dried Tomatoes

By á-5050

Ingredients

• 5 pounds ripe plum tomatoes
• 1 tablespoon salt
• 2 pint canning jars, metal lids, and metal bands
• 3 cups olive oil

Preparation

Step 1

Preheat oven to 200F. Line 2 or 3 baking sheets with parchment paper.

Cut tomatoes lengthwise into a 1/4 inch thick slices. Arrange tomato slices in a single layer evenly on prepared pans. Sprinkle with salt.

Bake for 6 hours or until tomatoes are dry and shriveled and no juices remain. Place baking sheets on wire racks and cool completely.

Place tomato slices evenly into sterilized jars. Add olive oil, leaving 1/4 inch head space. Wipe jar rims. Cover with lids and screw on bands to fingertip tightness. Store in refrigerator for up to 2 weeks.