Sun-dried tomatoes are called for in lots of recipes, but they are quite expensive. Last year I started making my own. It's easy and economical, especially if you have your own garden tomatoes (or someone gives you some). They are slow roasted in the oven, shrinking to a fraction of their size as moisture is reduced and taking on a deep, rich taste that adds flavor to all kinds of foods. Once finished drying out in the oven, store them in zip-lock bags in the freezer for use throughout the year. Note that these are a component of my Chicken Alfredo Spinach Lasagna featured in this week's post. Here is the simple, step by step process:
First, select firm, ripe tomatoes.
Wash and cut into wedges with a sharp, serrated knife. Remove stems.
Next, remove the seeds. Gently run the back of your thumb along the inside of the tomato and the seedy portion will fall out. Discard.
Pour olive oil over the seeded wedges and toss gently to coat with your hands. Don't overdo it, but don't skimp either. They need to be coated in the oil.
Place metal cooling racks over cookie sheets to allow for air circulation, and lay the tomatoes out, skin side down.
Sprinkle generously with salt (I like to use Kosher salt, but any kind will do). You can also sprinkle with Thyme leaves if desired. Some people recommend sprinkling on a bit of sugar as well, although I did not do this.
Cook at 200 to 225 degrees and for several hours. Check them once in awhile. I think I had mine in the oven about 6 or 7 hours in all.
When they look like this, they are ready. They should not be dry and crispy, but soft and pliable like dates or raisins. Be careful to not burn them. At the end, watch them closely. I feel like I overcooked a few of these.
See you next week!
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