Prep time: 5 minutes
Cook time: 3 hours
Cost: nearly free you ugly tomatoes you
2 lb Roma tomatoes (they work best since they have the fewest juices and seeds; if you want to use another variety, you may want to remove some of the seeds/juices, though not all as they add to the flavor of the tomatoes)
spices (Miz Helen recommends a whole slew as options--basil, oregano, rosemary, thyme. I thought that was a great idea, but went simple with merely salt and pepper)
First you're going to remove the grody parts of your ugly tomatoes. Good job.
Next slice them lengthwise. Try to keep your slices as uniform as possible, but don't stress if they're not.
Lay parchment paper on a baking sheet (do this or you will be beating yourself with a spatula later on).
Brush olive oil onto the top of the tomatoes. Sprinkle generously with salt and pepper (generously people) and then with whatever other seasonings you wish.
Bake at 200 or 250 for 3-4 hours. Give them a check at 2 1/2 hours. If some are already dry and ready to come out, remove them and then put the rest back in to finish drying.
Allow them to cool and eat them plain as snacks or throw into a meal. They go great with pasta, rice, or salad.
How I Ate Mine should anyone care to know what one might do with oven dried tomatoes
1 C cooked spaghetti
1 generous Tbsp pesto
1-2 tsp cream
1 Tbsp Parmesan or Romano cheese
as many tomatoes as you can cram in there
Mix all together and eat.
Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com