So, I searched the internet for a recipe and this is what I found! (from homecooking.com)
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours, 15 minutesIngredients:
•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 racks back 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.
Yield: 2 cups
Now it took longer than 6 hours for some tomatoes (they weren't uniform in size) I didn't use the salt and I didn't have 5 lbs. I just cut up a few tomatoes or so and dried away!
|Slicing the Romas|
|Ready for the Oven|
|Going to take some time - be patient|
|Starting to Dry|
|Ready for Salads/Pasta/Pizza|