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Oven Dried Tomatoes
From ALFN Local Food Club
<p>This is super easy and the finished product may be preserved by canning just as you would for regular garden tomatoes.</p>Source: Suzanne Somers' Cookbook "Candied Tomatoes" (Entered by Lana Wiedower)
Serves: It will make as little or as much as you want. This recipe makes one cookie sheet or about 2 pints.
8 each medium sized ripe tomatoes
3 teaspoons evoo (extra virgin olive oil)
1 tablespoon fresh chopped basil or oregano
1 teaspoon sea salt
Step by Step Instructions
- Preheat oven to 325 degrees while slicing tomatoes in half length-wise. Lay tomato slices face up on cookie sheet with sides.
- Drizzle a tiny amount of evoo on each tomato face. I use a spoon to spread the evoo evenly. Then lightly sprinkle basil, oregano, salt or whatever herb or seasoning you like, on each tomato face. Seasonings are totally optional.
- Gingerly place cookie sheet in warm oven and bake 1 1/2 to 2 hours or until done. Smells heavenly. Carefully remove from oven and using spatula place tomato halves in container with lid. They will release lots more juice as they cool.
- If you wish to can these, simply place hot tomatoes in sterilized pint mason jars and immediately water bath process for 20 minutes.
- These keep well in the fridge for 2 to 3 weeks. But they won't last that long! Yummy!
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