- 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.
Need Something for Your Kitchen?
Get 10% off your first order at our store, CHEFS Catalog!*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*New customers only, some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close