- Double Bonus
- Active Time 15m
- Total Time 12h 15m
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 F. 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.
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