Mom Knows Best : Oven-Dried Roasted Sundried Tomatoes

Sunday, October 22, 2017

Oven-Dried Roasted Sundried Tomatoes

         Got an abundance of tomatoes?


  I usually make oven-dried roasted tomatoes in the summer when friends give me an abundance of tomatoes from their garden. Roasting the tomatoes in the oven are very similar to sun-dried tomatoes. I like to make oven roasted tomatoes year-round as they can be used in so many dishes. I usually make the roasted tomatoes with cherry or grape tomatoes but any size tomato will work.  These pretty tomatoes were calling my name at the store. I knew that I would not be able to eat them before they spoiled and I knew that they would taste so much better roasted in the oven. Oven-roasted tomatoes taste so sweet and I eat them like candy.


These tomatoes were the perfect size to slice in half. I just love the all the colors!


Oven-Dried Roasted Tomatoes
  oven 250 F degrees
cook time 4- 6 hours

Ingredients
   Tomatoes, any kind will work but I love using cherry or plum tomatoes

 All you do is wash the tomatoes and trim off the tops. For plum tomatoes, you just cut in half and bigger tomatoes slice in 1/4 inch or bigger slices. Place them on parchment paper or silicone baking sheets. Sprinkle with salt. Bake them until they are dried but still flexible. The texture is similar to a moist raisin or prune. I recommend trying a couple as they bake to see what texture and taste that you prefer. If you will be using them within 1-2 weeks then they can be on the moist side. If you are freezing them to use later, make them more dried like a raisin. The smaller ones will dry quicker so check them after 4 hours. Cool on plates. These are wonderful on pizza or in pasta dishes. I love to eat the dried tomatoes on crackers with cream cheese. Store them in the fridge if you will be enjoying them within 2 weeks or freeze them for longer storage. To freeze them, lay the tomatoes on baking sheets and freeze for several hours and then place them into a freezer bag.


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