- 2½ pounds Roma tomatoes
- ½ teaspoon kosher salt
1. Preheat oven to 200o. Cover two rimmed baking sheets with parchment paper.
2. Slice off top of tomato to remove core. Slice tomato lengthwise into ½-inch slices and remove most of seeds. Place tomatoes on prepared baking sheets in a single layer, evenly spaced. Sprinkle salt evenly over tomatoes.
3. Bake for 5 to 8 hours or until tomatoes are shriveled and feel dry but not brittle. Remove from oven and cool completely. Store in a sealed container with oil for 1 month or without oil for 1 to 3 months.
Yield: 1½ cups
Cook’s Note: Check on tomatoes frequently after 5 hours as the time depends on variety, ripeness and desired degree of dryness. Also, recipe is easy to double using two racks in the oven.