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lv2cook · Chef de Cuisine Joined: 26 May 2007 Posts: 248

You can "oven dry" tomatoes, too. Take about 4 pounds of tomatoes and cut in half lengthwise and place cut side up on baking sheets. Combine about 3 tablespoons kosher salt with 3 tablespoons sugar and sprinkle about 1/2 teaspoon of this mixture over each tomato. Place in the oven and cook slowly at 150 degrees; about 10 hours. I put my tomatoes in right before I go to bed and remove them in the morning. Allow to cool and refrigerate. This makes about six cups.
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EC · Posted: Tue Jul 24, 2007 7:59 am Post subject:

Whoa. Sheila's quickly becoming the tomato queen, isn't she? I love the idea of baking them and freezing them. Do you peel them at all before using in the sauce after thawing them? Also, of what importance is the parchment paper?

The oven dried tomatoes are going to be a must try for me also. Too bad my tomato plants are growing excrutiatingly slow this year! Crying or Very sad

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pattit · Posted: Tue Jul 24, 2007 9:01 am Post subject:

I would never be brave enough to try it out in the sun with the screen etc., too afraid of bugs! Yuck! But I have GOT to remember the oven drying. I just love dried tomatoes.

lv2cook · Chef de Cuisine Joined: 26 May 2007 Posts: 248

Eric...that's because I never want to run out of tomatoes - ha, ha, ha!

I use the parchment paper because it collects all the juice/olive oil/flavorings, etc. of the roasted tomatoes. If you don't use the paper, the wonderful flavors just stick to the pan or roast away.

No, I do not peel the tomatoes. When you get around to roasting a batch, mix them warm with some cooked pasta - heaven!
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EC · Posted: Tue Jul 24, 2007 10:51 am Post subject:

lv2cook · Chef de Cuisine Joined: 26 May 2007 Posts: 248

Tell Em to p/u some fresh basil and add that to the bowl of roasted tomatoes...even better!

No, I have never had a problem with the skins...they roast for so long, they basically break down. Occasionally, one skin might appear in a sauce...just plunk it out.
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EC · Posted: Tue Jul 24, 2007 11:17 am Post subject:

Qui · Posted: Tue Aug 14, 2007 10:29 pm Post subject:

When air drying tomatoes or jerky...be sure to put ground pepper on them before you dry them...so you won't have to worry about what the black spots are...
That's what I was told by a farmers wife who gave me the directions...40 years ago...and I still won't dry outside...lol

I have air dried on the screen porch tho...Air dried is a bit different texture, I think....takes an awful lot of cheesecloth... I cover everything in a cacoon of it...lol

pattit · Posted: Wed Aug 15, 2007 9:40 am Post subject:

I could not remember who to thank for this wonderful idea. Thank you, thank you, thank you Sheila. I did this with tray after tray of tomatoes and one of peaches, minus the salt of course. They turned out fantastic. Last night I used them in cooking for the first time, I made a creamy pesto sauce, added the dried tomatoes and some sauteed chicken tenders and mixed it all up with fetticine pasta. It was delicious, hubby kept sneaking pieces of tomato while I was cooking, declaring how great they tasted. Hubby and I are both grateful to you.
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