The farm has been supplying us with a big bowl of mini-Romas every week, and I’ve been drying them in the oven. These will become wonderful bits of semi-dried tomatoes, perfect to put on pizza, add into a casserole, or snack with some cheese and crackers.
To oven dry tomatoes (any size, but for larger tomatoes, your time will probably need to increase)
Line a baking tray with parchment paper or foil for easier cleanup.
Slice tomatoes in half lengthwise. Place in bowl, drizzle with some olive oil, and mix gently with your hands. Spread the oiled tomatoes on the baking tray, cut side up. Sprinkle with salt and pepper.
Bake at 275˚ for 3-4 hours, until the tomatoes have given up almost all their moisture, and they smell divine. They will be thin and floppy, not brittle.
Let cool somewhat, then store in a jar, or freeze in one layer and then package so you can pull out a few at a time. Use them as whim dictates through the winter, and smile at the Big Tomato Taste of summer.