Monita is a Recipe Tester for Food52
Here's a good link for a "how to"
I mostly use romas, but any tomato will do . Cut into quarters, deseed, toss in a bowl with a bit of olive oil and Italian seasoning. Put into a 225F oven skin side down. Check every few hours - it will take 6-8 hours ... but worth it.
I make oven dried tomatoes, and we love them. They still have a moist taste but are dense and the flavors are intensified. They have to be kept refrigerated under olive oil so they don't spoil, or frozen for longer storage. If you want something like a sundried tomato that keeps long term at room temperature, you'd probably need to use a dehydrator or live where the sun is strong.
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Well played. You deserve a cookie.
A drizzle of pomegranate molasses here, a drizzle there
Pomegranate Molasses All Week
Mozz Sticks, Sans Recipe
Finally—Storage Containers That Look Nice
How Indian Is Your "Turmeric Latte"?
$50 and Under (High Five!)
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