We have been experiencing a surplus of tomatoes since we helped tend our pastor's garden last week....what to do with the bounty? Canning is not something I've tried, yet, so I opted to go for this recipe I found for oven dried tomatoes -- you can use these yummy tomatoes just like sun-dried tomatoes. I've tasted the results...they are wonderful!
Ummm, yum!
Oven-Dried Tomatoes
20 firm-ripe Roma tomatoes (or better yet, use your homegrown variety)
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons finely chopped flat-leafed parsley (I skipped this)
Coarse or sea salt
Freshly ground pepper
Trim the stem ends off of the tomatoes, quarter lengthwise and remove and discard seeds. Place in a large, nonmetallic bowl and add the olive oil, vinegar, parsley, mixing well. Season to taste with salt and pepper. Cover bowl and allow to marinate in refrigerator for 2 to 3 hours.
Preheat oven to 200*F (95*C).
Place tomatoes in a single layer on a nonstick baking sheet.
Bake for 16 to 20 hours. (Mine only took about 12-14) Ideally, the best time to place them in the oven is around 7:00 in the evening and bake the tomatoes throughout the night. The next morning you'll have plump, juicy and intensely flavorful tomatoes. Cool completely before storing.
To store: Place dried tomatoes in sterilized glass jars and pour olive oil over to cover, seal tightly with lids. Store in the refrigerator for 2 to 3 weeks. Or, place tomatoes in a zipper-style bag and freeze for up to 3 months.
