These homemade oven-dried tomatoes are sweet, delicious and addictive. Add to pastas, soups and sandwiches for an extra boost of flavour. For a quick appetizer, top toasted baguette slices with goat cheese, oven-dried tomatoes, basil and olive oil.
12 plum or Roma tomatoes
Coarse kosher salt or sea salt, to taste
1 tbsp. chopped garlic
1 tsp. dried oregano
Balsamic vinegar, for drizzling
Olive oil, for drizzling
Preheat oven to 175 degrees F.
Cut tomatoes in half, lengthwise. Gently squeeze out extra juice.
Add tomato halves, cut side up, to rack on parchment paper-lined baking sheet.
Sprinkle tomatoes with coarse salt, chopped garlic and dried oregano. Drizzle lightly with balsamic vinegar and olive oil.
Dry tomatoes in oven for 8 to 12 hours. The tomatoes should be dried but pliable and chewy like a raisin.
Store in fridge for up to 1 week or freeze for up to 1 month.
Yield: 24 pieces.