As part of my fall quest to utilize the lovely end-of-season tomatoes as best I can, I’ve taken to oven roasting and oven drying them.
Slow, low heat concentrates the flavor beautifully, uses up a lot of tomatoes if you’re overloaded and produces a product that can be used in endless ways.
The technique works best with smaller tomatoes. Simply cut them in half, drizzle with olive oil, sprinkle with salt and place them in a 225° F oven for anywhere for 2-5 hours, depending on how dry you like them.
Once they’re done, toss them into white bean salads, make tomato toasts, (brush the toast with olive oil and rub with garlic) use them to make a flavorful sauce for pasta, or add spices, onions and vinegar to make a relish. I chopped these and tossed them with blanched green beans, olives and sheep and goat’s milk feta.
I serve these oven dried tomatoes over mixed greens as a side to my carmelized onion tart. Yummy!!!
I had excellent results with roasting plum tomatoes, roasted them at 400 for about an hour.
Had the smell, color & consistency of tomato paste(but better!). Tried the same this morning with other type of tomato but the result was not quite as good.
Cut them in half, place cut side down in olive oil sprinkled rimmed baking pan, sprinkle more olive oil on top. Skin comes off smoothly after roasting.