Low & Slow Oven-Dried Tomatoes

Just now noticing I haven't posted a review for this yet! Whoops, because this was one of my biggest successes this preserving season. These are great! I made at least a quadruple recipe (not sure how many tomatos, as many as i could cram onto 4 large cookie sheets). I froze most of them, as i was concerned about safe long-term storage, but I did put a small amount in olive oil in the fridge (long since eaten now!). Soooo good!

Delicious! I haven't tried using them as an ingredient in a recipe yet, but I tasted one they are really tasty. Thanks for posting the recipe!

I have never eaten sun-dried tomatoes but some of the recipes I make call for just a little bit of it. When I saw the price of a small jar of them I decided I could either make my own or go without them. I found your recipe and gave it a try. I used Roma tomatoes and quartered them. I removed that hard core and seeds. Threw everything in a bowl and mixed good. I baked for an hour, turned them over, baked 2 more hours and turned again. I baked 1 more hour and figured they were done. I'm not that much of a tomato eater so I closed my eyes, opened my mouth and put one in. mmmmmm very good indeed. I'll make these again, they were so easy to make.

I have had this recipe written down for ages but only made it recently when I managed to find some small ripe plum tomatoes. I was a bit disappointed in the beginning as they were very plump and juicy and I think I was expecting them to be more like sun-dried tomatoes. However when I tried them a few days later after storing them in glass jars with olive oil I was converted. They are absolutely delicious. I eat them in sandwiches with feta cheese. Heaven!

Really good. I have been making pockets in chicken breasts stuffing them in and sauteeing them. Long to do but the house smells great the whole time!