I’m a recent tomato convert, all thanks to Sahar‘s tomato and cheese sandwiches which saved me during a very hungry work day. She slowly proceeded to treat me to more tomato cooked goodness in the form of pasta arrabiata, eggs and tomatoes and much more. I then worked my way to loving a Bloody May to eventually turned a full-fledged tomato aficionado. These days I’m practically moody, if there are no tomatoes in the fridge.
I’m also more lenient towards dried tomatoes in general, because of its succulent sweet and tangy flavour. Since sun-dried tomatoes require time and patience I scrounged all over the internet for ‘Oven dried tomatoes’. For the version I tried, I kept the spices used basic – salt and garlic pods, so that the tomatoes can be flexible when included in any type of cuisine. The kitchen also smells divine when these fruits are in the oven. Yes, the tomato is a fruit and not a vegetable.
Making this requires a good part of your day, so start early and keep busy.
*Clean and wash tomatoes and cut them into very thick slices. If you cut them thin, there are more chances of them burning easily. Depending on the size of the tomato, slice them into two-three slices.
* Arrange on a tray and sprinkle some salt and allow the water to drain for about 30 minutes or so.
* Preheat oven to 200F and line tray with baking paper with some olive oil spread on
* Arrange tomato pieces on a tray and bake till the juices have dried and the fruits have shriveled.
*Flip them over a few times and depending on the size of the tomato. It usually takes about 4-6 hours for them to be fully dry.
* Cool the now raisin like tomatoes and store them in a sterilized jar with Olive oil.
* You can add these tomatoes in pastas, salads, sandwiches and much more.
I used these tomatoes to make an open sandwich with prosciutto ham and Gouda cheese.