Oven Dried Tomatoes

    Among the tomatoes that we planted this year, one plant was La Roma II Red. These are the biggest Romas I've seen - most of them being at least 3 inches long. They were meaty and worked well in a sauce when combined with other varieties of tomatoes, but I knew I wanted to dry some in the oven.
    I took about 36 tomatoes and after cutting off both ends, halved them and put them on a parchment-lined tray. Yay for parchment! It makes cleanup so much easier. I dusted the tomatoes lightly with pepper and Kosher salt and drizzled just a bit of olive oil over them.

    These went into a 300° F oven for 3 hours. Some of the bigger ones still had quite a bit of juice in them, so I turned the tomatoes and continued roasting them for another hour.
    This is what they looked like out of the oven. As soon as they had cooled some, I tried one, then another. And another. These are so flavorful! For lunch today I toasted a slice of french bread, added a little Dijon, some thinly sliced ham and topped it with three of the tomato halves. So good! I can't wait to use these tomatoes in recipes.
    Our summer garden has been dug up after a freeze last weekend. It looks so barren and sad...
    ... compared to what it looked like it its heyday. We planted the garden the end of May, so it's a short season up here; only four months. We did get plenty of goodies, though - zucchini, tomatoes, lettuce, spinach, sweet onions, green onions, radishes, garlic, bell peppers, jalapenos, yellow peppers, and rhubarb.

    Here are some of the recipes I made with this year's harvest:
    Zucchini Pancakes
    Stuffed Zucchini
    Zucchini & Tomato Saute
    Sauteed Radishes
    Fresh Spinach Frittata
    Stuffed Bell Peppers
    Rhubarb Pie
    Tomato Soup
    Piccalilli (made with green tomatoes)
    Stuffed Tomatoes with Bleu Cheese

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Oven Dried Tomatoes

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