Oven-Dried Juliet Tomatoes (For the Freezer)
A wonderful way to preserve the summer harvest. Slowly oven-dried until their flavor is concentrated and texture is slight chewy, they're easy to freeze in small portions for pasta, soups, sauces, focaccia and more.
Ingredients
- Fresh ripe Juliet tomatoes, as many as desired
Instructions
- Preheat oven to 400°F. Wash the tomatoes and slice each in half lengthwise, exposing the seed cavity. Do not remove the seeds or pulp.
- Place the tomato halves in a single layer, cut side up, on parchment-lined baking sheets.
- Bake at 400°F for 30 minutes.
- Lower the oven temperature to 350°F and continue roasting for another 30–45 minutes, until the tomatoes are beginning to brown on the bottoms and look dry.
- Remove from the oven and allow the tomatoes to cool on the baking sheets.
- Transfer the cooled tomatoes to the freezer in a single layer and freeze for a few hours, until solid.
- Transfer the frozen tomatoes to freezer bags or freezer-safe containers. Label and return to the freezer.
Notes
Roasting time: The exact time will vary depending on the size and moisture content of the tomatoes. Look for concentrated, slightly shriveled tomatoes that are beginning to dry rather than relying solely on the clock.
Freezer storage: Flash freezing helps prevent the tomatoes from sticking together, making it easy to remove just what you need for a recipe.
Using your tomatoes: Add them to pasta dishes, focaccia, sauces, soups, or other recipes where you want a concentrated tomato flavor.