This year we decided to plant some roma tomatoes in our teeny tiny garden,
and boy oh boy did they take off despite the drought.
We have a plethora of roma tomatoes.
And that was the point, right? To plant, pore over, prune and pray for a plethora of sweet red romas was indeed our plan.
One can only eat so many bowls of sliced red juicy romas drizzled with olive oil, balsamic vinegar and salt & pepper. Right?
So you know what we did with the little pretties?
We made oven-dried roma tomatoes! And oh my are they the perfect savory treat enjoyed alone or as a tangy, chewy punch in a salad, a pasta dish or with scrambled with eggs! I couldn’t believe how easy they were to make! This is all we did!
We picked a peck of perfect romas, (ok I’m not entirely sure that it was a peck of tomatoes, but it sounded good in the sentence),
placed them in a colander and rinsed them with water.
Sliced them in half, scooped out the seeds (which we used in a delicious sauce), tossed them lightly with salt,
then put them on a metal cooling rack that was set on a rimmed baking sheet.
Next, we placed them the oven on the lowest setting,
and just let them do their thing for about 10-12 hours depending on your oven.
And this is what came out of the oven…
Tangy, chewy, heavenly oven-dried tomatoes.
Do yourself a favor today.
Pick a plethora of roma tomatoes, whether from your garden or the supermarket, and oven-dry them.
But make sure to make plenty…
Because you won’t be able to resist plucking one right out of the bowl to plop it right into your mouth!
Again. And again. And again…