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Homemade Sun-Dried Tomatoes In Olive Oil
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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6 pounds ripe Roma (Italian plum) tomatoes
Olive oil, as needed

The easiest way to set up your tomato-drying is to line baking sheets with
racks used for cooling baked goods. Cut tomatoes in half lengthwise
almost all way down, leaving 2 halves attached at very end. Open 2 halves
like book and place each, cut-side up, on racks.

Bake at 200 degrees about 7 hours until tomatoes are reduced to 1/4 their
original size, and are dark red and shriveled but not hard. Remove racks
from oven and let tomatoes cool 1 hour.

Pack into 3 pint jars. Cover completely with olive oil. Seal jars. Let
marinate in refrigerator at least 6 weeks before using.

This recipe yields 3 pints.

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