Oven-dried tomatoes that are incredible for flavour, with the simplest of ingredients. Which seems to be our motto for our celiac diet. Eat well, but keep it tasty and simple.
We grow many tomatoes because we love them so much and we use them in so many recipes. This year we have canned a few jars but we are really obsessed with this recipe and how easy it is to save the fruit we have grown.
These tomatoes are still slightly moist, not chewy and delicious to snack on, alone or in salads, sandwiches and especially in the blender for the best spaghetti sauce.
2 pounds tomatoes – about
1 teaspoon salt
1 tsp pepper
1/4 cup olive oil
1 head garlic
Preheat the oven to 275°F or 135°C
Wash the tomatoes
Slice lengthwise and place on trays, cut side up, to hold all the juices.
Peel garlic and place among the tomatoes
Sprinkle with salt, pepper and olive oil
Bake until partially dried and deep red in colour – about 4 hours or more, depending upon tomato size. Keep checking progress every hour or so.
Turn oven off and leave overnight if still to moist.
Store in a glass jar with some olive oil, in the refrigerator. Or freeze in containers … if they last that long!