Wednesday, September 11, 2013

4 Easy Steps to "Sun" Dried Tomatoes (in the OVEN!) by Author S. Dionne Moore

What is a woman to do when she is overrun by tomatoes? I don't can and I can't stand the idea of being in a kitchen over a huge vat of boiling water when I could be doing. . .well, other things. So, I looked up other ideas for using the bounty of summer tomatoes and I discovered oven-drying. 
 Here's what you do:

Step 1: Wash and slice your tomatoes into quarters (Roma) or in half (Grape). Lay slices on cake rack above greased cookie sheet in even layers without overlapping.

Step 2: Decide whether you want to season or not. If not, go to step 3. If you do, a mixture of basil and oregano, or a simple shake of Italian seasoning is wonderful. I also used Sea Salt.

Step 3: Place in oven at 170 degrees. Plan on checking on them after about 8 hours but thicker slices will take longer. What you are looking for is a leathery feel to the tomatoes. If after 8 hours they are showing fleshy/juicy parts, put them back into the oven for another hour or two.

Step 4: After they finish drying, let them cool. I placed mine in freezer bags, labeled them according to seasoned or unseasoned, sucked the air out of the bag (a straw works wonders!) and placed them in the freezer. When I get the urge to use these in salads, soups, or SkinnyTaste's wonderful Sundried Tomato and Leek Chicken, I'll have a nice supply on hand.


Born and raised in Manassas, Virginia, S. Dionne Moore moved to Greencastle, PA in 1993, then to Mercersburg in 2008. Moore enjoys life in the historically rich Cumberland Valley where traffic jams are a thing of the past and there are only two stoplights in the whole town.
Moore is author of the LaTisha Barnhart Mystery series as well as new historical romance release "A Heartbeat Away."

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