Today was the last hurrah for my summer garden. I harvested everything that I could and pulled all of the plants out. It was a very disappointing year for tomatoes. We had a very cool summer, and my tomatoes suffered for it. The only tomatoes I had any luck with were my favorite plums, San Marzano. Back in April I started these tomato plants from seed.
What to do with a big bowl of tomatoes? Well, dry them of course. Making your own “sun-dried” tomatoes is super easy.
Oven Dried Tomatoes
Plum tomatoes work great for drying because they have very firm flesh with not a lot of extra liquid. If you’re using another type of tomato, you may have to slice them thinner. Wash the tomatoes, cut off the stem end and slice in half. Arrange them on a parchment covered baking sheet (they will stick), and sprinkle then with a little coarse salt.
Pop them in a 200 degree oven. They will take 4-6 hours to dry. After about three hours, start checking them. You want them to be dried with a chewy leathery-consistency, but not crispy. They should keep in a ziplock bag in a cool dark place for several months, but I put them in ziplock bags and freeze them.
They’re chewy and delicious, just like a little bit of summer on your tongue. I’ll be putting these on pizza, adding them to pasta and chopping them up and adding them to cream cheese for bagels this winter.
Have you ever tried drying fruit?