The amazing thing about going out of town with a garden full of green tomatoes is that when you come back you can expect to find a pleasant surprise!* (*Results may vary. YOU may not find a pleasant surprise, but I sure did!)
This beautiful display above has even prompted me to eat my very first tomato. Well, hold on, let me preface that by saying that I’ve cooked with tomatoes, and I guess I’ve had them diced on tacos or mixed up with salads a few times, but I’ve never actually eaten them before. Are you following me? I picked up a cherry tomato, put it in my mouth, and ate it all by itself.Â And you know what? I actually liked it. Maybe by next summer I’ll be able to eat them regularly.Â But until then, let me share with you a quick and simple way to preserve and/or use up some of the tomatoes that may be plaguing you by now.
It’s so simple to do. And if you’ve never had fresh sundried tomatoes before, you have no idea what you’re missing. The things that I’ve tasted from the store are NOTHING like what I’ve recreated in the kitchen. Maybe because I used an oven instead of drying them in the sun? Or, more likely, because the tomatoes were incredibly fresh.Â If you use store-bought tomatoes then I cannot guarantee what the end result will be.
I took a bunch of tomatoes and cut out the stemmy part. You may also remove the seeds and skins but really, why go through all of that trouble? I’ve tried this with all types of the tomatoes that you see above (including the cherries), so far I can’t say which are the best to use for this.Â Quarter them into pieces roughly the same size (since I used cherry tomatoes also my slices were fairly thin). Sprinkle with a little salt.
Put them into an oven on the lowest temperature you can, or if it goes really low just stick with 175/200ish.Â Oh, just a note that you may want to begin this first thing in the morning. I kept forgetting and cooking my tomatoes in the middle of the afternoon, then at 3 AM I’d have to go downstairs and turn off the oven. Duh.Â They will cook for a long time. I’d give them at least 10 hours. I took some out when they were still a little juicy and put them on my pizza.Â The rest I cooked until they were all dry and wrinkly.
Beautiful, I know, right? You can see the seeds and skin that I was too lazy to chose not to remove. I think it adds a nice homey touch.
So far I’ve used these on my pizza (along with basil and oregano), in hummus, and plan on asking hubby very nicely to make me a pasta sauce with them. Maybe if we all ask him very nicely he will, and then I can share his recipe with you!