cherry tomatoes but meatier than any other cherry tomatoes I’ve
|Plum shape tomatoes – Roma Tomatoes|
|Hybrid Juliet Tomato, they are disease resistant, very meaty and super juicy|
- Preheat oven to 350F.
- Wash tomatoes well.
- If using Roma tomatoes, cut them in half then cut them into smaller sections (like you would cut a watermelon). I made 6 pieces from a large Roma tomato.
- If using Hybrid Juliet, cut them in half
- Layer 2 old baking sheets with parchment paper
- Set tomatoes in a colander over sink or another bowl
- Season tomatoes with kosher salt and let them drain for 10 minutes
- After 10 minutes transfer tomatoes into a large bowl
- Season tomatoes with dry herbs, sugar, olive oil. Stir gently. Taste. If needed add more kosher salt.
- Transfer tomatoes onto a baking sheet and lay them down on the sheets, skin part down. They need to be in one layer.
- Place both sheets into the oven( I had my oven racks in about 3/4 high and 1/4 low position).
- Increase oven temperature to 420F.
- Once your oven reaches this temperature leave the tomatoes in for 15 minutes and then turn the oven off. Don’t open the doors for at least 3-4 hours.
- After 4 hours open the oven and check how dried your tomatoes are. Remove those that are done and leave those that need a bit more drying.
- If you have to dry some of the tomatoes for longer gather them onto one sheet.
- Turn the oven on to 350F.
- Once the oven is heated up place remaining tomatoes in.
- Increase oven temperature to 395F. Once your oven reaches this temperature leave the tomatoes in for 5 minutes and then turn it off. Don’t open oven doors. Leave the tomatoes in there for 2-3 hours. After this time tomatoes should be dry.
- Store in the glass jar in the fridge. You can also pour extra virgin olive oil into the jar and store them that way.
- They will last for months.
- * I’ve only tried drying tomatoes having 2 sheets in the oven. If you feel comfortable you can dry more tomatoes at a time use more tomatoes and add a 3rd baking sheet.