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Oven-Dried Tomatoes Submitted by Joel Lafond, Executive Chef with the Shaarey Zedek Synagogue Catering Department
If you are like me, you have so many tomatoes coming out of your garden that you don’t know what to do with them. This is a simple recipe for making your own oven-dried tomatoes. They are good on pizzas, in sandwiches or in a salad, just to give a few examples. You can also use fresh herbs if you have some in your garden, but dried will work just as well. I find Roma tomatoes work better just because they are smaller and won’t fall apart as easily, but any tomato will do just as long as they are not huge. You could always mix in some Pesto sauce instead of herbs. Experiment and see what you like best. Enjoy.
Ingredients
Method In a bowl combine all ingredients with the thinly-sliced tomatoes. Lay out the tomatoes on a rack over a sheet pan or cookie sheet. Place in a warm oven at about 40º C (100º F) and allow to dry in the oven for about 2 to 3 hours. Check periodically. Once they are dry, turn oven up to 165º C (325º F) and just roast them quickly for about 3 or 4 minutes once oven is up to temperature. Allow to cool or eat them up right away.
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