Semi–Dried Tomatoes

Semi–Dried Tomatoes

Details

Semi-dehydrating and adding Italian spices and chilies to these tomatoes concentrates their flavors and makes them super-flavorful. Perfect as a side dish or served with a non-dairy cheese as a salad.
  • Serves: 6
  • Active Time: 2 hrs
  • Total Time: 6 hrs
  • Views: 9,696
  • Success Rating: 0% (?)
    0% - I fed it to the dog
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Steps

Step 1: Preparing the Semi–Dried Tomatoes

• 6 vine tomatoes (with stems intact), scored with a small X on bottom and blanched
• 1 tbsp chili powder
• 1 tbsp Italian dried herbs or herbes de provence
• 1 tbsp flaked sea salt
• freshly ground black pepper, to taste

Method

First, after blanching the tomatoes, be sure to peel around the stem so it remains intact.

To prepare the semi–dried tomatoes, place the blanched tomatoes on a dehydrator sheet and sprinkle with all the spices. Place in dehydrator on 115 to 120°F (45 to 50°C) and dry for 6 hours.

Alternatively, using an oven on the lowest heat setting (150 to 200°F) or (65 to 95°C), place tomatoes on a baking sheet lined with parchment paper and slow cook for 2 to 3 hours until the tomato skins are slightly rubbery. Use the convection setting if possible to maintain constant airflow.

3 Comments

  • Bonnie D
    Bonnie D
    Do these keep overnight in the fridge or should they be eaten the day they are made? I bought some to play with.
  • Chad S Rouxbe Staff
    Chad S
    Once they are semi-dried they will last a day or two in the fridge. If you know you will not use them the same day, you could slice them in half and dry for a bit longer, toss with olive oil and store in the refrigerator to eat a day or two later. This is my favorite way if I make extra. Enjoy, Chad
  • Kathleen S
    Kathleen S
    I made these. They turned out beautiful and very tasty. I plan to make them often during the wonderful tomato season.

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