Oven-Dried Tomatoes

Tomatoes for Oven-Drying // Savvy Eats

Tomatoes are at their peak here (i.e.: they finally cost less than July’s $5/pound), and I’m determined to find some new ways to preserve them this year. Last year, I made some salsa and froze some tomato paste, but did most of my tomato canning in the form of crushed tomatoes. That’s all well and good, but a lot of nights, I don’t want to have to cook my crushed tomatoes down into sauce – I just want to open the jar and have it be ready to use! So I’m trying some new things, like oven-drying tomato halves and packing them in oil. We’re loving these! To up the ante, I threw in some garlic cloves about half-way through. We ended up with spreadable roasted garlic that both infuses the tomatoes and oil with flavor, and is great spread on fresh bread. Oven-Dried Tomatoes on Savvy Eats The only downside is that since these tomatoes are packed in oil, you can’t process them in a water bath canner. But! They freeze beautifully (just make sure to leave enough headspace in your jars – at least 1/2”), so you can still save some for winter. Just stick them in your fridge for a day or so to defrost.

To see how I made these oven-dried tomatoes, visit recipe.com !

PS: More of my recipe.com posts: blueberry basil vinegar and cherry lime jam.

Comments

  1. says

    With summer ending and taking the glorious tomato season with it, this looks like a fantastic and delicious way to hold on to the season’s tomatoes just a little bit longer!

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