How to Dry Tomatoes in the Oven
- What You Need:
- Makes 1 pound dried tomatoes
- 2 pounds plum or Roma tomatoes
- 1 teaspoon kosher salt
- 1 cup olive oil
- Chef's knife
- Large bowl
- Measuring cups and spoons
- 2 to 3 wire cooling racks
- Aluminum foil
- Rimmed baking sheet
- 2 pint glass jars
Adapted from thekitchn.com
1. Prep the tomatoes: Rinse the tomatoes under cool water and pat dry.
2. Slice and core the tomatoes: Slice the tomatoes in half lengthwise and remove the core in each half by cutting a shallow "V" on either side of the core.
3. Remove the tomato pulp: Use a spoon to scoop out the tomato seeds and as much of the juicy pulp around the seeds as possible.
4. Season the tomatoes: Place the tomatoes in a large bowl, season with the salt, and toss until well-coated.
5. Hack a dehydrator: Arrange a rack in the lowest part of the oven, remove all other racks, and heat to 200°F or its lowest setting. Make 12 aluminum foil balls, each about the size of a golf ball, and flatten slightly.
6. Lay out the tomatoes: Lay the tomatoes cut-side up on 2 to 3 wire cooling racks, making sure they do not touch. Stack the racks on a rimmed baking sheet, using the foil balls as spacers in each corner between the racks.
7. Dry the tomatoes: Place the baking sheet and racks in the oven and dry until the tomatoes are shriveled around the edges but still plump, 4 to 6 hours.
8. Storage: Cool the tomatoes to room temperature. Transfer them to 2 pint jars (or other glass storage container), cover with the olive oil, and store in the refrigerator for up to 2 months.