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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 4 |
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There is no comparision between bottled and your own fresh dried tomatoes. Once you taste these you will never go back-I guarantee it.Recipe and photo courtesy . Ingredients:
cooking time is from 4 to 16 hours |
20 roma (egg) tomatoes |
5 sprigs fresh oregano (if you can't get fresh oregano, try fresh thyme or basil before settling for dried oregano) |
sea salt flakes |
cracked black pepper |
fine white powdered/icing sugar |
extra virgin olive oil |
Directions:
1. Preheat oven to approx 230 fahrenheit
2. Cut each tomato in half lengthwise and arrange on a drying/cooling rack.
3. Set rack on a baking pan/sheet.
4. Drizzle oil lightly along the rows of tomato halves.
5. Strip the leaves off the stems of oregano and sprinkle liberally over tomatoes.
6. Season with salt and pepper.
7. Dust very lightly with powdered/icing sugar.
8. Place tray and rack in oven and leave for at least 4 hours, taste one at this point, if you like them drier keep going, up to 16 hours for very dry.
9. If they won't be consumed within a couple of days store them covered in oil, (but please use a nice virgin oil, not a vegetable oil over your beautiful tomatoes).
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