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1
The prime time for tomatoes is usually when folks are not inclined to turn on their ovens so the temp is low.
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2
Preheat over to 200-225 degrees If you want them too bake faster they can handle 275 well.
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3
Place aluminum foil over the backing sheet. (Two batches can be down at the same time)
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4
The natural acid from the tomatoes will ruin the pan finish.
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5
Lightly oil the foil or use an olive olive cooking spray.
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6
Cut the tomatoes in half and seed. Place on baking sheet cut side up. They will close together but should not overlap. The tomatoes will shrink considerably.
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7
Evenly sprinkle salt over the tomatoes. I use about 1/2 tsp to start. If using garlic and/or herbs oil them as well and rest on top of the tomatoes.
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8
Place the baking sheet in the oven. The goal is to remove moisture from the tomatoes but not to dry them. Heirloom tomatoes vary on their moisture content so some will be ready earlier than others.
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9
After about an hour or so, the tomatoes are not fussy at this point I check their progress and turn the pans around (I typically do two batches). Liquid should begin puddling within the cup of the tomatoes.
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10
Check them every hour. If the garlic or herbs start to dry out simply discard. When the tomatoes no longer have puddle of moisture and the edges are starting curl, remove them from the pan and place in bowl. Each tomato should have the consistency of a jelly bean. Chewy but not dry.
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11
These tomatoes keep well in the refrigerator for about a week. Although in our household they seem to find their way into everything from mayonnaise to salad or toasted.
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12
The most elegant presentation though is a condiment to a simply grilled fish or chicken. The different colors are very attractive. One batch will serve four people nicely this way.
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13
The tomatoes freeze well for about four months. Cover them with olive oil. When they are defrosted the olive oil will be infused with the tomato flavor so reuse it.
