So a client of mine, who I helped sell a home, had a super healthy and prolific roma tomato plant. I was allowed to harvest as many as I wanted and because Rachell and I saw an easy brief on sun dried tomatoes which proclaimed roma as the best kind to use, I went to town on the plant. I must have plucked about 15 tomatoes, and there were plenty left on the plant.
Sun dried tomatoes are easy to do but incredibly time intensive. It takes about six hours in low oven heat, about 150-200 degrees (key word low). This particular recipe calls for five pounds and fine sea salt, but I used as many as I could fit on the screen and seasoned with coarse salt, cracked black pepper and fresh rosemary. Take a look!
- 5 pounds (2.5 kg) Roma (oval) tomatoes
- Fine sea salt
- Preheat oven to 200 degrees F. (100 degrees C.; gas mark 1), or the lowest setting possible. Remove the oven racks.
- Trim and discard the stem ends of the tomatoes. Halve each tomato lengthwise. Arrange the tomatoes, cut side up, side by side and crosswise on cake racks set on the oven racks. Do not allow the tomatoes to touch one another. Sprinkle lightly with salt.
- Place in the oven and bake until the tomatoes are shriveled and feel dry, anywhere from 6 to 12 hours. Check the tomatoes from time to time: They should remain rather flexible, not at all brittle. Once dried, remove the tomatoes from the oven and allow them to thoroughly cool on cake racks. (Smaller tomatoes will dry more quickly than larger ones. Remove each tomato from the oven as it is dried.)
- Transfer the tomatoes to zipper-lock bags. The tomatoes will last indefinitely.
I caned ours in a jar with olive oil.