Oven-Dried Tomatoes Recipe (Preserving Tomatoes)

Prep: 15 mins

Cook: 6 hrs

Total: 6 hrs 15 mins

Servings: 45 servings

22 ratings

Nutritional Guidelines (per serving)
10	Calories
0g	Fat
2g	Carbs
0g	Protein

Nutrition Facts
Servings: 45
Amount per serving
Calories	10
% Daily Value*
Total Fat 0g	0%
Saturated Fat 0g	0%
Cholesterol 0mg	0%
Sodium 9mg	0%
Total Carbohydrate 2g	1%
Dietary Fiber 1g	2%
Protein 0g
Calcium 6mg	0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Tomatoes are a popular garden plant but what's a gardener to do when tomatoes take over? Tomatoes are packed with vitamins and great for heart health which makes them a great addition to your diet. Take those extra tomatoes from your garden and dry them in the oven as shown in "Patricia Wells' Trattoria" by Patricia Wells (William Morrow). It is easy to do but will take some time, so plan ahead.

5 pounds/2 1/2 kilograms Roma (oval) tomatoes
Fine sea salt

Gather the ingredients.
Preheat oven to 200 F or the lowest setting possible. Remove the oven racks.
Trim and discard the stem ends of the tomatoes. Halve each tomato lengthwise.
Arrange the tomatoes, cut-side up, side-by-side and crosswise on cake racks set on the oven racks. Do not allow the tomatoes to touch one another. Sprinkle lightly with salt.
Place in the oven and bake until the tomatoes are shriveled and feel dry, anywhere from 6 to 12 hours. Check the tomatoes from time to time: They should remain rather flexible, not at all brittle.
Once dried, remove the tomatoes from the oven and allow them to thoroughly cool on cake racks.
Transfer the tomatoes to zipper-lock bags. The tomatoes will last indefinitely.
Enjoy!