Oven Dried Tomatoes

I love to grow Roma Tomatoes

as they are so dense and prolific

and fit well into all of my recipes.

This year I decided to make some

dried tomatoes and have made three

batches already as we have just been

gobbling them down as fast as I

make them.

My Romas this year were really long

and I cut them into slices and drained

them on paper towel for a few minutes

to absorb some of the extra juice.

Turn them over and do the other side.

Place the slices on a piece of parchment paper

and then brush them with just a touch

of olive oil.  I chose Trader Joe's Basil Olive Oil,

but you could use any.

I seasoned half of them with a little

Montreal Steak Seasoning and the 

other half with sea salt and fresh ground

pepper.

Of course I preferred the ones

seasoned with Montreal!  There 

is that punch of garlic and herbs.

Yum.

Place the baking sheet in a preheated 275

degree oven for about one hour.  They were

still a little moist and bendable.  Then let

them sit out uncovered overnight.  They

dried to the perfect texture.

We have had them on the counter for a

snack and have used them in an Italian

chicken dish

salads,

and also on homemade pizza.

Yum!  We are using them up as 

fast as I make them.

These are so quick and easy and you

pay such a fortune for sun dried tomatoes

so try making your own in the oven.