These oven dried tomatoes are so good! This is a great way to use up all those extra tomatoes you may have on the vine before the first freeze. I could eat an entire pan if I let myself!
Start with 10 pounds tomatoes, any kind will do. Halve or quarter the tomatoes so they are about the same size and place in a large bowl.
Add about 4-5 tablespoons olive oil and balsamic vinegar to coat the tomatoes.
Add 1 tablespoon Italian seasoning and kosher salt and pepper to taste.
Mix gently with clean hands.
Allow to marinate for at least 4 hours and up to 8 in the refrigerator.
Spoon out the tomatoes with a slotted spoon. There will be a lot of juice in the bowl.
Place on a greased, rimmed baking sheet. Be careful not to over crowd or stack the tomatoes.
Place in a 200` degree oven overnight.
Be sure to turn the tomatoes after the first 8-10 hours a few times to prevent burning.
After all that, I packed about 2 of these jars with tomatoes and some olive oil!
Worth every bite!
Can't wait to make these! I'm wondering though, how long will they last if you don't steam can them? And do you store them in the fridge or in the pantry? Also, was it enough oil to fill/cover them or just enough to keep them moist?
ReplyDeleteI like to keep them in the freezer. Keep them in the fridge when you know they will be used within a week and cover them with oil to just keep moist. Not too much. Enjoy!
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