Note from Heather: This is a guest post from Jenni at The Urban Poser– one of my favorite bloggers! Back when we lived in Texas she’d stop by sometimes with a sample from her kitchen . . . oh my can this girl cook! Thank you Jenni, for posting at Mommypotamus today!
Oven Dried Tomatoes . . .
Just might be the simplest thing you’ll ever make. But “simple” doesn’t have to mean boring, flavorless or dull! The smell of these savory little morsels alone will transform your kitchen into a charming little villa on the Italian seaside.
The best part about “OVEN” dried tomatoes is that you don’t have to own a fancy dehydrator to make them (which would work just as brilliantly, btw). All you have to do is turn the oven on to it’s lowest setting and leave the tomatoes there for a few hours and Viola! It’s like you stepped through the ‘”wardrobe”, only instead stepping into Narnia, you find your self sipping wine on the shores of Italy. (wine sold separately)
My favorite . . .
And also the least “fussy” variety of tomato to make “oven dried”, is sweet ripe cherry tomatoes. Not only do I love them because you don’t have to do any seed scooping, but also because the finished product is both savory and wonderfully sweet at the same time. They’re also the perfect size for throwing into salads, adding to tarts, pizzas and best of all, they’re perfect for just popping straight into your mouth!
Tomato season is just around the corner, so now is a great time to take advantage of this wonderful way to enjoy and preserve tomatoes. You can even try drying them in the sun… it sure gets hot enough for it here in Texas! (Hint: if you do this, try covering them with one of those mesh picnic food covers to keep the critters out.)
If you’ve never made oven dried tomatoes before, then you’re in for a REAL treat. And if you have….well, you’re still in for a real treat. Enjoy!
- Cherry tomatoes
- Olive Oil, or oil of choice (I use about 1-2 tablespoons per pint)
- Coarse sea salt to taste
- Cracked pepper to taste
- Various Herbs (optional)
- Preheat oven on it's lowest setting
- Wash and pat dry the tomatoes
- Slice each tomato in half
- In a bowl, toss the tomatoes with the appropriate amount of olive oil (or oil of choice), salt & pepper
- Place the tomatoes, cut side up on a parchment paper lined baking sheet
- Place in preheated oven and allow to "dry" there for about 4 hours.
Store in an airtight container. I keep mine refrigerated.