Oven Dried Tomatoes | Cook like a Chef 2

Ease of Preparation: Easy

Ingredients:

For plum tomatoes:

• 2 pounds (907g) plum tomatoes
• 1 teaspoon (5 ml) kosher salt
• 1 cup (240 ml) olive oil
• 4-6 whole sprigs thyme
• 4-6 whole sprigs of rosemary

For cherry tomatoes:

• 1-pound (454 g) cherry tomatoes
• 5 garlic cloves
• 2 tablespoons (30 ml) thyme leaves
• 2 tablespoons (30 ml) olive oil
• Salt and pepper

Special equipment:

• Wire cooling rack
• Rimmed baking sheet
• Parchment paper

Method:

For plum tomatoes:

Preheat oven to 250 F (120C)

Rinse the tomatoes under cool water and pat dry.

Slice the tomatoes in half lengthwise and remove the core in each half.

Use a spoon to scoop out the tomato seeds and as much of the juicy pulp around the seeds as possible.

Place the tomatoes in a large bowl, season with the salt, and toss until well-coated.

Line a baking sheet with parchment paper, lay out the thyme and rosemary on the tray.

Lay the tomatoes cut side up on the herbs, making sure the tomatoes do not touch.

Place the baking sheet and tomatoes in the oven and dry until the tomatoes are shriveled around the edges but still plump, 4-6 hours.

Cool the tomatoes to room temperature. Transfer herbs and tomatoes to a mason jar, cover with the olive oil, and store in the refrigerator for up to 2 months.

For cherry tomatoes:

Preheat oven to 250 F (120 C).

Rinse the cherry tomatoes under cool water and pat dry.

Cut cherry tomatoes in half lengthwise through the core.

Toss with olive oil and season with salt and pepper.

Set a wire rack over a rimmed baking sheet.

Lay out the tomatoes, cut side up.

Top each piece with thyme leaves and a slice of garlic.

Place trayed tomatoes in the oven for 2 hours to dry.

Use immediately or at room temperature as a garnish or snack.