Canning Recipes Cathy Bodi's Home-Dried Tomatoes Serving Size: 1 Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 12 plum tomtoes 2 tablespoons olive oil 1/2 teaspoon dried basil 1/2 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon coarse pepper Cut the tomatoes in half and seed them. Toss tomatoes with olive oil, basil, thyme, salt and pepper. Arrange tomatoes cut-side down on a wire rack placed on a cookie sheet. Dry at 250 degrees for 5 1/2 hours or until tomatoes are shriveled and partially dried. Let cool. Store in a zipper-lock freezer bag for 2 months in the refrigerator, 6 months in the freezer. This recipe yields ?? Comments: I dry the tomatoes in the oven with nothing on them -- not even the oil. They come out fine and won't alter the flavors in certain recipes. All oven temperatures vary, so keep an eye on them. I like these better than commercially dried tomatoes because there is no need to rehydrate them. © 2008 canning-recipes.com contact