Oven dried tomatoes are so very versatile ... and with the abundance of tomatoes this year, now is the time to try drying your own tomatoes! You can use any tomatoes, Cherry, yellow, red, Plum, Italian, Roma, your choice.
Preheat oven to 200 degrees. Stem and cut the tomatoes in half, lengthwise – or in quarters if the tomatoes are large, (cherry tomatoes are left whole).
Place cut side up on baking sheets, fairly close together, they shrink a lot.
Bake about 6 hours, until they are free of juice.
Check them every hour … and turn pans for even cooking.
Remove pans from oven and cool on racks.
The tomatoes can be stored in air tight jars, or frozen, or refrigerated.
Place dried tomatoes in a large bowl, sprinkle with olive oil and Italian seasoning. Stir several times to coat evenly. Pack the tomatoes and the olive oil mixture in half pint jars (you do not need enough olive oil mixture to cover the tomatoes, only to dress them – just don’t waste the seasoned olive oil). As the tomatoes sit the oil will drain to the bottom, rotate the jars now and then to distribute the oil throughout the tomatoes in the jar.
When serving as an appetizer, try them with a “bit” of grated Parmesan cheese sprinkled over. Try them in pasta, on baked potatoes, cut up in salads … there are so many ways to serve them … experiment!