Select perfect ripe Italian plum tomatoes or another
small fleshy tomato variety
Slice each tomato
almost in half vertically and open like a book
Remove the stem end with a small V-cut and cut off
any blemishes
You may dry the tomatoes in this
form, or you can remove the pulp and seeds to
reduce the drying time.
To dry in a dehydrator, place the open tomatoes
skin side down on drying racks
Salt then lightly;
this helps to draw out the moisture
Dry for 10 to
16 hours, until the tomato halves are leathery but
not dry or hard
Small tomatoes will dry quicker
than large ones
Check the dehydrator at intervals
and remove the tomatoes individually as they
reach the leathery stage.
To dry in the oven, preheat the oven to 200F
Place the tomatoes on racks on baking sheets
(probably 2 large cookie sheets will be needed)
Salt the tomatoes lightly
Bake for about 6 to 7
hours
Switch the baking sheets from top to bottom
after a few hours, and remove the smaller tomatoes
as they dry.
Cool slightly
Fold the tomato halves closed
Pack very tightly in half-pint jars, inserting the
sprigs of fresh herbs between the tomatoes
It's
easiest to pack the tomatoes upright and to make 2
layers of tomatoes with herbs in each layer
Add
olive oil to completely cover the tomatoes
Poke a
knife in around the edges to let any air bubbles
escape
Seal the jars tightly.
Store at room temperature for 6 weeks to allow
the flavors to develop.
