If, for some reason, you’ve reached your saturation point for tomato-bocconcini-basil salad/bruschetta/tomato bisque/insert-name-of-favourite-tomato-recipe-here, you may be wondering what to do with all those ripe tomatoes sitting on your counter. Last week I reached that point, and, rather than let the fruit flies carry off my ‘maters, I decided to oven dry them.
Following the basic instructions in Put ’em Up, my new food preserving bible, I oven-dried a whack of tomatoes. It really is the simplest thing in the world, and being inclined toward laziness, I can’t imagine why you’d preserve tomatoes any other way.
Simply slice the tomatoes in half, drizzle with olive oil, and place cut side up on a baking sheet.
Bake at 250°F for five-six hours until shriveled and browned in spots. Freeze for up to six months — if you can manage to restrain yourself from eating them straight off the baking sheet.