Yield: 1 servings
|1 \N||Plum (Roma Tomatoes)|
|1 \N||Pinch Salt|
I do mine in the oven. It takes considerably more time, but is incredibly easy & sensible considering plum tomatoes are $.39/kb and dried are over $4/lb. Plum tomatoes (Roma), any quantity you desire.
Cut lengthwise. Removing stems is optional. Sprinkle with a pinch of salt, or less and arrange them on a flat cookie sheet, skin side down. Place in an oven with the temperature set as low as you can get it (100 F is perfect)> Preheating is not necessary and allow to dry for four hours. At the end of 4 hours, check them, sometimes the ones at the back of the oven will go faster than the front. Turn the pan if necessary. The tomatoes should have shrunk to about ½ their thickness, but still have some moisture in the center. Gently prick them with a fork on the cut edge, not the skin. Continue to dry them until they have the consistency of a dried apricot, about 2-4 hours more. Just be careful that they don't get too dry or that the heat is too high. Hard tomatoes are not enjoyable, and too much heat will ruin the texture. To store them, put them into a container that will breathe for short term, or store them in the 'fridge in olive oil for long term. They are especially good right out the oven on grilled hamburgers or chopped up inside hamburgers.