Oven-Dried Tomatoes

3 comments

Appears in Cook's Illustrated September/October 1996

Surprisingly, the best technique does not use the lowest oven temperature, but it does call for seeding the tomatoes.

SERVES 4 (Makes about 1 1/4 ounces dried tomatoes)

TIME 3¼ to 8¼ hours, plus 30 minutes cooling

WHY THIS RECIPE WORKS

We developed our oven-dried tomato recipe to eliminate the need to purchase sun-dried tomatoes. In the process we learned a few tricks. Slicing the tomatoes in half lengthwise before coring them proved useful, as did scooping out all the se...

Print