Oven-Dried Tomatoes

Preparation info
  • Yield: approximately

    4 ounces

    if left moist
    • Difficulty

      Easy

Appears in

By Bo Friberg

Published 1989

  • About

There is no excuse for not drying your own tomatoes because, after you have spent a few minutes slicing and sprinkling them with salt, they need little attention other than turning the pans from time to time and making sure the oven temperature does not creep over 200°F(94°C). If you have a food dehydrator, you don’t even have to worry about that. In a professional kitchen, the sliced tomatoes can be dried under the heat lamp when the space is not occupied by plates to be delivered to the d

Ingredients

Method