Oven-Dried Tomatoes

1. 1

   Preheat oven to 250 degrees F. Lay the tomatoes in a single layer on a sheet pan and sprinkle with the salt.

2. 2

   Cook the tomatoes for 5 to 6 hours or until dried and slightly shriveled, but still plump.

3. 3

   If not using immediately, store tomatoes in a sealed container in the refrigerator, for 3 to 4 days; or layered in a container with herbs and covered with olive oil.

4. 4

   Store, covered in the refrigerator for up to 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.