Oven-drying tomatoes uses the same principle as how to dry herbs -- low temperatures for a few hours. Some people only halve or quarter the tomatoes, but I like mine in bite-sized pieces so I can easily add them into pastas. Plus, smaller pieces means faster drying time. I also like the tomatoes still a little moist with a bit of chew.
I made several batches. Some I simply seasoned with salt. One batch I drizzled some olive oil, and added ground black pepper and oregano, before popping the tomatoes in the oven.
As many tomatoes as you'd like
Salt, Kosher or sea
Optional: Drizzle and season with olive oil, ground black pepper, or oregano before drying the tomatoes.
As if you don't know how to cut tomatoes. So I begin by slicing them in half.
Then removing the stem part.
After slicing them into quarters, I turn them sideways and slice again.
Lay them on a rack with a pan to catch any liquid. Sprinkle on a bit of salt. Not too much because the flavors will concentrate as the tomatoes dry out and you don't want them too salty. If you want to add the olive oil, ground black pepper, or oregano, toss the tomatoes with the mixture in a bowl first.
Pop them in the oven at 200 degrees for at least an hour, possibly two hours. Check on them every half hour and remove done pieces or you'll get some burnt ones.
Eat the oven-dried tomatoes as a snack or add to pastas and salads. Store in a plastic bag in the freezer until ready to use.
1 year ago today, Pho Pasteur - Rosemead.