With summer’s bounty overflowing with perfectly ripe tomatoes, why not put some of them to good use by drying them? It only takes three simple steps; when you’re finished, enjoy them on their own or use them in your favorite fresh pasta dish.
What you’ll need:
- 24 plum (Roma) tomatoes
- Small spoon
- Broiler rack
1. Heat oven to 200°F. Rinse tomatoes and remove stems; drain on paper towels. Cut each tomato in half lengthwise; using small spoon, scoop out and discard seeds.
2. Place tomato halves, cut side down, on broiler rack. Dry in oven 6 to 12 hours or until tomatoes are dry to the touch and chewy in texture, turning once after 4 hours. Check after 6 hours and remove any smaller tomatoes that have dried.