Drying Tomatoes: Under the Sun or in the Oven

When a recipe for drying tomatoes first ran in The Times in 1985, there were few alternatives to preparing them yourself. Today “sun-dried” tomatoes are a common supermarket item. But home gardeners still find that home-drying is an excellent way to preserve a crop of Roma tomatoes.

This meaty, pear-shaped variety dries well in a conventional oven or dehydrator, but it may also be preserved in the sun if the temperature is above 85 degrees and there is less than 60% relative humidity. Select tomatoes for drying that have even red color and no green or black spots.

Wash the tomatoes, slice them in half lengthwise (Step 1), then cut away the stems (Step 2). Squeeze gently to remove some of the juice and seeds (Step 3) and pat dry with paper towels.

Sprinkle the cut tomato surfaces with herbs, garlic and salt to taste. Place the halves, cut side down (Step 4), on non-stick pans (do not use foil) or arrange the tomatoes on wire racks placed on the pans.

Bake the tomatoes at 300 degrees three to five hours. Tomatoes that vary in size require closer watching during the drying period; remove when they’re about two-thirds dried, or shrivelled but still pliable (Step 5). Avoid overdrying since they become tough; if not dried enough, however, the tomatoes will mold.

To dry tomatoes in the sun, use shallow wood-framed trays with nylon netting, cheesecloth or screen bottoms. Place the prepared tomatoes, cut side down, on the trays. Cover with protective netting and place the trays in the direct sun, suspended above the ground so air can circulate underneath.

It will take about three days to dry the tomatoes. Turn them about half way through the drying period to expose the cut sides to the sun.

When dry, immediately pack the tomatoes loosely in a sterilized jar with a couple sprigs of fresh rosemary. Pour in enough olive oil to cover the tomatoes (Step 6). Cover the jar and store airtight in a cool, dark, dry area or in the refrigerator (if refrigerated, the olive oil will become cloudy, but will clear if allowed to return to room temperature).

DRIED TOMATOES

3 pounds firm ripe Italian or plum tomatoes (Romas)

1/2 teaspoon herb seasoning (oregano, basil or any herb combination) per tomato

1 teaspoon minced garlic

Salt, optional

2 sprigs rosemary or 1 tablespoon dried rosemary leaves, optional

1 1/4 cups olive oil, about

Wash tomatoes and slice lengthwise in half. Remove stems. Squeeze gently to remove some of juice and seeds. Pat dry with paper towels.

Sprinkle cut tomato surfaces with herbs, garlic and salt to taste. Place halves, cut side down, on non-stick pans (do not use foil). Or arrange tomatoes on wire racks placed on pans.

Bake at 300 degrees 3 to 5 hours until about 2/3 dried, or shrivelled but still pliable.

Immediately place dried tomatoes loosely in 1- to 1 1/2-pint sterilized jar with rosemary sprigs. Pour in olive oil to cover tomatoes. Cover jar and store airtight in cool, dark, dry area or in refrigerator. Makes about 1 pint dried tomatoes.