CopyCat Sun Dried Tomatoes

Let's Cook

1. Step 1.

   Cut out the stem and the scar, and remove the hard portion of the core lying beneath it. Cut the tomatoes in half lengthwise; if a tomato is more than about 2 inches long, cut it into quarters. Scrape out all of the seeds that you can without removing the pulp.

2. Step 2.

   Arrange the tomatoes, cut side up, on non-stick cookie sheets (glass or porcelain dishes are also fine, as they must withstand a few hundred degrees F if oven-drying). Do not use aluminum foil or bare aluminum cookie sheets, because the acid in the tomatoes will react with the metal.

3. Step 3.

   In a small bowl, mix together thoroughly 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon dried thyme, and 2 teaspoons salt. Sprinkle a small amount of this mixture evenly over each tomato. You can customize this mixture to suit your own taste.

4. Step 4.

   Dry the tomatoes using one of the following methods: oven, dehydrator, or sun. Regardless of the method, note that not all tomatoes will dry at the same rate because they have different moisture levels and experience different temperature and air circulation. They are done when they are very dry but still pliable, about the texture of a dried apricot. If dried too long, they become tough and leathery; if not dried long enough, they will mold and mildew unless packed in oil. So watch them carefully and remove them individually before they become tough. The times given for each method are approximate and can vary significantly depending on the moisture of the tomatoes; do not rely on them as more than a rough guide.

5. Step 5.

   For oven-drying (approximately 12 hours): Bake the tomatoes, cut side up, in a 170°F oven for about 3 hours. Prop the oven door open about 3 inches to allow moisture to escape. After 3 hours, turn the tomatoes over and press them flat with your hand or a spatula. Continue to dry, turning the tomatoes every few hours and gently pressing them flatter and flatter, until they are dry.

6. Step 6.

   For dehydrator method (approximately 8 hours): Place the tomatoes, cut side up, directly onto the dehydrator trays. Set the dehydrator temperature to about 140°F. After 4 or 5 hours, turn the tomatoes over and press them flat with your hand or a spatula. After a few more hours, turn the tomatoes again and flatten them gently. Continue drying until done.

7. Step 7.

   For sun-drying (approximately 3 days): Dry the tomatoes in hot weather with relatively low humidity. Place the tomatoes, cut side down, in shallow wood-framed trays with nylon netting for the bottom. Cover the trays with protective netting or cheesecloth. Place them in direct sun, raised from the ground on blocks or anything else that allows air to circulate under the trays. Turn the tomatoes over after about 1½ days to expose the cut side to the sun. Place the trays in a sheltered spot after sundown or if the weather turns bad.

8. Step 8.

   After the tomatoes are dry, store them in airtight containers, or pack them in oil. To pack in oil: Dip each tomato into a small dish of white wine vinegar. Shake off the excess vinegar and pack the tomatoes in olive oil, making sure they are completely immersed in the oil. When the jar is full, cap it tightly and store at cool room temperature for at least a month before using. They may be stored in the refrigerator, but the oil will solidify at refrigerator temperatures (it quickly reliquefies at room temperature, however). As tomatoes are removed from the jar, add more olive oil as necessary to keep the remaining tomatoes covered.