How To Dry Tomatoes in the Oven

Ingredients

2 pounds plum or Roma tomatoes

1 teaspoon kosher salt

1 cup olive oil

Directions

Step 1

Prep the tomatoes. Rinse the tomatoes under cool water and pat dry.

Step 2

Slice and core the tomatoes. Slice the tomatoes in half lengthwise and remove the core in each half by cutting a shallow "V" on either side of the core.

Step 3

Remove the tomato pulp. Use a spoon to scoop out the tomato seeds and as much of the juicy pulp around the seeds as possible.

Step 4

Season the tomatoes. Place the tomatoes in a large bowl, season with the salt, and toss until well-coated.

Step 5

Hack a dehydrator. Arrange a rack in the lowest part of the oven, remove all other racks, and heat to 200°F or its lowest setting. Make 12 aluminum foil balls, each about the size of a golf ball, and flatten slightly.

Step 6

Lay out the tomatoes. Lay the tomatoes cut-side up on 2 to 3 wire cooling racks, making sure they do not touch. Stack the racks on a rimmed baking sheet, using the foil balls as spacers in each corner between the racks.

Step 7

Dry the tomatoes. Place the baking sheet and racks in the oven and dry until the tomatoes are shriveled around the edges but still plump, 4 to 6 hours.

Step 8

Storage. Cool the tomatoes to room temperature. Transfer them to 2 pint jars (or other glass storage container), cover with the olive oil, and store in the refrigerator for up to 2 months.

Nutrition

• Serving Size: Serves 8
• Calories: 259 cal
• Total Fat: 27.2 g
• Saturated Fat: 3.8 g
• Unsaturated Fat: 0.0 g
• Cholesterol: 0 mg
• Sodium: 241.4 mg
• Total Carbohydrate: 4.4 g
• Dietary Fiber: 1.4 g
• Total Sugars: 3.0 g
• Protein: 1.0 g