Dried tomatoes Ingredients : Italian tomatoes coarse salt olive oil dry oregano Mason jars and covers (rings) Preparation: Cut tomatoes in two and remove water and seeds. Lay out the tomato open side up on a cookie sheet. Salt a little. Put in the oven at 125°F or 150°F with the door half opened. Bake for 10 hours (we can put 2 cookies sheet at the same time on the center shelf). Check often on the tomatoes and move it around if the heat is not the same all around. When tomatoes are dried, soak them in a bowl filled with white vinegar for 30 minutes stirring gently. To extract the vinegar, lay lightly the tomatoes in a strainer and shake it (do not over dry it). Put the moist tomatoes in a jar (Mason) with sealed covers, add oregano (dried) and cover completely with olive oil before closing. Keep it in the closet as long as it's not open (Wait 2-3 months before using). Once it's open, refrigerated. Back to recipes Copyright © 2004 Potager Mont-Rouge. All rights reserved.