Most of us eat as many tomatoes as we can while they are at their best. It’s easy to save some of that goodness for later by making delicious oven-dried tomatoes. Oven-drying concentrates the tomato flavor, adding punch wherever you use them.

Gio explains how: Halve tomatoes, place them on a baking sheet, drizzle with a bit of olive oil, and season with dried herbs such as oregano, basil, or thyme and salt and pepper. Roast at 200° Fahrenheit for 3 to 4 hours, depending on size (check after 2 1/2 hours). When done, they will be dry and shriveled. Pack into containers and top with olive oil. They will keep a few days refrigerated or a few months frozen.

chowser takes some tomatoes out at the halfway point and purées them to make a base for an intensely flavored tomato soup or sauce.

Discuss: Too Many Tomatoes…Need Help

See more articles