We can’t really buy anything fancy down here (yes, dried cherries, rye flour, and rice vinegar fall in that category) plus making stuff from scratch is fun, so we (meaning I) make oven-dried tomatoes every week, for sandwiches and pizza.
Here’s how. Take some sliced tomatoes, and squeeze out the part with the seeds. Sprinkle with olive oil, salt, pepper, and a little brown sugar if you are so inclined. In a few minutes the tomatoes will begin sweating our their juices.
All right, then put them in an oven at 200F. After a few hours, the tomatoes’ liquid has evaporated off, leaving sweet, richly flavored, tomato-y goodness.
7 responses so far ↓
mike // February 25, 2008 at 12:58 am
damn that looks good
Kate // February 25, 2008 at 7:12 pm
haha! i made it to the 24 hour mark! these tomatoes look scrumptious, as we would expect from you…
xo!
Shira // February 25, 2008 at 9:31 pm
Yum!
lonnie // February 27, 2008 at 11:27 am
Hi Max,
Here’s Zelig Cutler’s method for drying tomatoes:
Cut them up (He prefers the Roma style because they have less juice).
Put them on aluminum foil or trays.
Put them in the back seat or back ledge of the car and leave in the sun until dried.
It’s hilarious to see but it works great.
Lonnie
Ahuva Newman // February 28, 2008 at 10:53 am
Hello Max and other readers! I have baked tomatoes( I PREFER THE ROMAS…) (cut up into amall pieces,) with olive oil, fresh garlic, FRESH BASIL AND /or different MILD spices over night at 200f. then I smash them a little and I call it BRUCHETTA”..IT IS SOOOO SWEET AND AROMATIC.
Ahuva Newman // February 29, 2008 at 1:55 pm
ME AGAIN.. LOOKING CAREFULLY AT THE DRIED UP TOMATOES.. I DECIDED TO CALL THE PICTURE OF THE DRIED UP VERSION “DRIED UP” “PEACE”.YOU PROBABLY DID NOT INTEND FOR YOUR CULINARY ADVENTURES TO BECOME A POLITICAL STATEMENT… IT APPLIES TO SEVERAL SITUATIONS AROUND THE WORLD TODAY…
Krista // August 10, 2008 at 11:15 pm
Oh. Thank you. Can’t wait to try this out!