- 4 pounds tomatoes (or whatever you would like to process)
- 1 pound of tomatoes
- 1/2 cup olive oil
- Fresh herbs, like basil and chives, to taste
- Sliced garlic cloves to taste
- 2 tablespoons Italian seasonings to taste (consider using fresh herbs from your herb pot)
- 2 tablespoons balsamic vinegar to taste
Directions: Version 1
Preheat oven to 200˚F (95˚C). Wash and halve the tomatoes. Gently squeeze out the seeds. Place the tomatoes on a non-stick cookie sheet, and sprinkle with salt to taste. Bake until the tomatoes take on a leathery texture. This could literally take all day; smaller pieces will require less oven time.
Directions: Version 2
Wash and dry the tomatoes. Slice them into quarters for fleshed varieties, or thin slices if juicy and seedy. Dry them in the oven at about 100 or 200˚F on a shallow baking sheet, turning occasionally OR use your food dehydrator. Once dry, put the tomatoes into a container for immediate use. Set aside.
In a small mixing bowl, whisk together the olive oil, spices, and vinegar. Pour over the tomatoes and mix until they are thoroughly coated with the oil mixture. Refrigerate overnight. Use as desired. For long-term storage, freeze the dried tomatoes with a vacuum pack or freezer bags. Thaw in small batches and rehydrate with the oil infuser overnight (add water to attain preferred hydration).