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Oven-Dried Tomatoes

Source: Preserving Fruits and Vegetables
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Active Time:  15 Minutes
Total Time:  12 Hours 15 Minutes
  Yield: 1 part fresh=1/4 part dried
No peeling is required for this easy but elegant version of "Tuscan" dried tomatoes.
30 tomatoes
salt (optional)
Halve the tomatoes lengthwise. Salt lightly, if desired. Arrange the tomato slices, cut-side down, directly on the oven racks.

Set the oven to 140 degrees. Place the tomatoes in the oven for about 12-14 hours. This is good to do at night. Prop the oven door open with a spoon for the last hour to let moisture escape if the tomatoes are not dried completely.

Transfer the tomatoes to airtight jars, cover tightly, and label. Store in a cool, dark place for up to 6 months. Refrigerate upon opening and keep for 1 month.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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