Published September 1, 1996.
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 seeds and gelatinous matter with a teaspoon. In the oven, the tomatoes dried most evenly on a wire rack placed on a foil-lined tray to catch any juices. We also found that a low oven temperature of 200 degrees worked better for our oven-dried tomato recipe than the low temperatures found in many cookbooks.
Because these tomatoes need at least several hours in the oven, dry as many as possible at one time. Depending on your oven size, you can multiply the recipe, keeping in mind that drying times may increase.
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