Oven-Dried Tomatoes

With over 1,000 tomatoes ripened or ripening, I decided to try oven drying a lot of them.  We don't have enough sun this time of year to allow sun drying to be an option.

Above is a little clump of Black Cherry tomatoes.  We've got two plants, and they are both about eight feet tall, with hundreds of fruits.  They aren't the tastiest tomato.  Sort of mild and, well, chocolate-like.

Behind them is a Stupice tomato plant, one of three I grew.  Each of those seems to be putting out about 90 to 100 fruit that vary in size between that of a tangerine and a golf ball.  Stupice are very tasty, and we've been serving them in salads, cooking them into pasta recipes, and cutting them up to munch, or as part of BLT sandwiches.

Here are two racks full of Black Cherry and Stupice tomatoes, ready to go into the oven.

Cut the tomatoes in halves, or quarters lengthwise, if they are much bigger than golf ball size
Lightly salt
Cook at about 200 degrees for six to 10 hours, depending on tomato size

Don't oil or pam the pan.  They come off fairly easily.

Here are the products of five baking sheets worth - about six cups of dried tomatoes.  I'm going to put some in vacuum seal bags in the freezer, and soak some in olive oil, stored in the refrigerator.   Judy and I have munched up about a cup's worth already.  They are as sweet as raisins.