Easy Dried Tomatoes – by Judith McPhee

Ingredients

2kgs maximum Roma tomatoes

Coarse salt

White vinegar

Fresh garlic

Dried oregano

Good quality olive oil

Instructions

Slice tomatoes lengthways and finger thickness

Spread tomatoes evenly on racks on trays, skin down, don’t overlap

Sprinkle with salt

Place in a very slow oven, about 100 F or less and check every hour,

maybe moving trays around within oven. Do this for about 2 to 3 hours, depending

on how dried or plump you want your tomatoes.

THEN

Place all tomatoes in a bowl and pour in one large cup of white vinegar.

Mix by hand thoroughly and strain immediately  ie get rid of all vinegar

Put tomatoes in a bowl and add crushed garlic and dried oregano and mix –use the

quantity you fancy. I use 6-9 garlic cloves and coat tomatoes with oregano

Pack tomatoes in clean glass jars and cover with good quality olive oil.

Keeps for months in fridge.

2 thoughts on “Easy Dried Tomatoes – by Judith McPhee

  1. Another good recipe. My husband will love this one too. He does his own marinated capsicum and egg plant so this will be another addition.

    Like

    • Well that sound awesomehis is very talented your husband!! So what is his recipe for the competition?

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