Bountiful in Umami Taste - Semi-Dried Tomatoes

1. 1

   Preheat the oven to 140C.

2. 2

   Preheat to 120C if you are using a convection oven.

3. 3

   Cut the tomatoes into 4 or 6 pieces.

4. 4

   They take longer to dry if they are large.

5. 5

   Line a cookie sheet with a piece of parchment paper, and line up the tomatoes.

6. 6

   Sprinkle on some salt and put them in the oven.

7. 7

   Check it in about one and a half hours.

8. 8

   If the edges of the tomatoes have started to brown, they are almost done.

9. 9

   Check them occasionally and take them out of the oven at your preferred dryness.

10. 10

    Cool them off and top them on a cracker with cheese and pickles.

11. 11

    Or on a thinly sliced baguette with ricotta cheese.

12. 12

    If you want to preserve them, place them in a sterilized jar, pour in some extra virgin olive oil, and mix in dried oregano or herb mix.

13. 13

    Store it in the refrigerator.

14. 14

    The olive oil may become solid, but it will return to liquid when you bring it to room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.