Oven Dried Tomatoes. Recipe.

Tools and Devices

• An oven capable of producing temperature of 100 F.
• Two pots
• Strainer
• Sharp knife
• Silicone brush
• Cooking tray
• Silicone cooking mat

Ingredients

• Ripe tomatoes. I like those on a vine
• Olive Oil
• Garlic - 2-3 cloves
• Thyme - few stems
• Bay leaf - 3-4 leaves
• Salt
• A bit of Sugar if you like. Really not necessary.

Method

• Remove skin
• Remove the center
• Cut in half and remove the seeds

• Cooking Tip
  Keep the seeds and tomato juice that you core out. Blend them later with a  jalapeño pepper for a zesty tomato juice or a great base for a Bloody Mary.
 

• Place on a silicone tray flat end down.
• Apply thin layer of Olive Oil.
• Sprinkle with kosher salt, rosemary, bay leaf and chopped garlic.
• Preheat oven to 100 F.
• Place in the oven and leave for 6 - 8 hours until the tomatoes dry out but not to the point of developing a crust.
• They should be pliable and have a rich deep red color.
• Take them out of the oven, clean up from dried spices. Store in a covered container in the fridge.
• If you are planning to keep them for a long time - place them in a jar and fill with refined olive oil.
• Keep refrigerated.