Drying tomatoes is easy and I use them in breads, soups, salads, and any recipe that needs a bit of color and punch of taste. I have a dehydrator, and all I do is slice and stick them into the dehydrator out on the porch. Once they are dry I put them jars for safe keeping.
I came across this recipe and it's a good one, especially if you don't have a dehydrator and want to put up a few tomatoes for the season.
READY IN: 55mins
YIELD: 4 half pints
- 6 ripe Italian tomatoes, sliced 1/4 inch thick (Roma)
- 3 cups extra virgin olive oil, plus
- 2 tablespoons extra virgin olive oil
- 2 tablespoons dried Italian herb seasoning (such as basil, oregano or rosemary)
- 2 tablespoons balsamic vinegar
- 2 teaspoons fresh lemon juice
- 1 teaspoon salt
- fresh ground pepper
- Heat oven to 225°.
- Combine tomatoes, 2 T. olive oil, herbs, vinegar, lemon juice, salt and pepper to taste in a mixing bowl.
- Arrange tomatoes in rows on a cookie sheet- with parchment paper
- Bake 1 hr.
- Cool to room temperature, about 15 min.
- Place in 4 half-pint canning jars.
- Add remaining olive oil to cover tomatoes in each jar.
- Tightly cover jars.
- **Note: Olive oil will solidify in the refrigerator, but this won't affect the tomatoes. The oil will re-liquify at room temperature.