I love to grow Roma Tomatoes
as they are so dense and prolific
and fit well into all of my recipes.
This year I decided to make some
dried tomatoes and have made three
batches already as we have just been
gobbling them down as fast as I
make them.
My Romas this year were really long
and I cut them into slices and drained
them on paper towel for a few minutes
to absorb some of the extra juice.
Turn them over and do the other side.
Place the slices on a piece of parchment paper
and then brush them with just a touch
of olive oil. I chose Trader Joe's Basil Olive Oil,
but you could use any.
I seasoned half of them with a little
Montreal Steak Seasoning and the
other half with sea salt and fresh ground
pepper.
Of course I preferred the ones
seasoned with Montreal! There
is that punch of garlic and herbs.
Yum.
Place the baking sheet in a preheated 275
degree oven for about one hour. They were
still a little moist and bendable. Then let
them sit out uncovered overnight. They
dried to the perfect texture.
We have had them on the counter for a
snack and have used them in an Italian
chicken dish
salads,
and also on homemade pizza.
Yum! We are using them up as
fast as I make them.
These are so quick and easy and you
pay such a fortune for sun dried tomatoes
so try making your own in the oven.
