Oven Dried Tomatoes

Here’s a good idea if you have more tomatoes than you know what to do with. Quarter the tomatoes and toss them in a splash of olive oil. Season with salt, balsamic vinegar, lemon zest, and chili flakes. Add some sliced garlic and lay the tomatoes on a baking rack. Bake at 250° F for about 1 hour, or until the edges of the tomatoes caramelize slightly. Lay the tomatoes on the rack of a dehydrator and dry overnight. If you don’t have a food dehydrator simply drop the oven temperature as low as it will go and prop the door open slightly. The heat of the oven will dry the tomatoes after a few hours.

After drying the tomatoes will have shrunken significantly. They will be slightly leathery and only retain slight moisture in the middle. These tomatoes will last 3 weeks in the refrigerator or indefinitely if packed with salt and olive oil. These oven dried tomatoes will make the summer tomato season last into the dead of winter. Come back tomorrow to find a unique recipe using these dried tomatoes.

Photo by Justin Kern

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