- Serves: 6
- Active Time: 2 hrs
- Total Time: 6 hrs
- Views: 9,402
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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
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.