Preserve Summer Tomatoes by Oven-Drying

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.

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