Recipe: Oven-Dried Tomatoes
- 2 pounds Roma or plum tomatoes
- 1 teaspoon kosher salt
- 2 tablespoons chopped fresh thyme, marjoram, or oregano
- 1-1⁄2 tablespoons extra-virgin olive oil
Preheat the oven to 250°F. Cut the tomatoes in half lengthwise, then squeeze them, cut sides down, over a sink to get rid of the seeds. Place them cut sides up on a baking sheet. Sprinkle with the salt and herbs and drizzle with the olive oil. Put the tomatoes in the oven and let them dry out very slowly until the flavor has concentrated and they’re wrinkly but still plump, 3-1/2 to 4 hours. Let them cool, then use immediately, or pack them in a jar with olive oil to cover; they will keep for up to 2 weeks.
You have to try this; tomatoes that have been dried in the oven take on a very different, more intense flavor than raw tomatoes. Roasting them slowly dehydrates the flesh, concentrating the flavors and making them sweeter. These are much fresher and softer than prepackaged sun-dried tomatoes, which tend to be too chewy for some uses.
Makes about 2 cups