Recipe by Pam Aughe, R.D., Recipe Editor, edibleWOW Magazine

Photography By Carole Topalian | October 31, 2017

Ingredients

  • 2½ pounds Roma tomatoes
  • ½ teaspoon kosher salt

Instructions

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.

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Ingredients

  • 2½ pounds Roma tomatoes
  • ½ teaspoon kosher salt
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