Oven-Dried Campari Tomatoes

It is now October (where did September go?!), and unlike last year, Fall has graced us with beautiful, sunny and mild days here in Minnesota!  In addition to apples, of which I have many from the Orchard, Fall is also a wonderful season to gather up some really delicious, perfectly ripe tomatoes for your table!  If you are like me, you may find it difficult not to add tomatoes to just about any kind of meal.  Although I could eat tomato salads from now until eternity and never get tired of them, my husband would not be as thrilled to do so.  Therefore, I decided to turn my bounty of Campari Tomatoes into something fabulous that we could eat now, and keep for later!

Campari Tomatoes last quite a while, but after a week of sitting on my counter, they were becoming a little more ripe and a lot closer to losing their overall appeal with each passing day.  So, instead of using them in a tomato salad, or cooking them down into a sauce, I decided to dry them using the oven!  This process is meant to bring out the deliciously sweet and concentrated tomato flavor that you typically find in sun-dried tomatoes, only this way, you have no need to wait for the sun to do the work!  My plan was to add a few of my delicious oven-dried tomatoes to the Creamy Pancetta & Pea pasta I had planned on making for dinner.  The rest of the tomatoes would be stored in a mason jar filled with really delicious Extra-Virgin Olive Oil!  Yum Yum!

The process of drying out tomatoes is simple, and perfect for a day when you can stick them in the oven and fuggedaboutit :-)


Oven-Dried Campari Tomatoes

Directions:

First, line a 9"x13" pan with aluminum foil and spray it well with non-stick cooking spray.  You could also line the pan with parchment or a silicon baking mat, but the idea is just to create a reliable non-stick surface.

Next, slice the Campari tomatoes in half, and arrange them, cut side up, in the pan.  Note: If you are using larger tomatoes, slice them into quarters.  Smaller tomatoes may not need slicing at all, but just a prick of their skins to let out the juices.  Use your own judgement on this.

Sprinkle the cut side of the tomatoes with about 1 tsp. salt, 1/2 tsp. freshly cracked black pepper, 1 tsp. dried oregano, 2 tsp. dried basil, and 1 tbsp. of sugar.





Roast the tomatoes at 250° F for 4-6 hours, or until the tomatoes are dehydrated and you are left with a thin roasted disk that is slightly chewy and pliable, similar to a sun-dried tomato.  I would recommend checking on the tomatoes every 30-60 minutes or so to make sure they don't burn... but this is unlikely to happen if they are in the oven for less than 6 hours.

If you do not plan on using all of the dried tomatoes right away, I recommend storing them in a glass jar with some olive oil to keep them moist and flavorful.  The oil will also take on the flavor of the tomatoes, and once the tomatoes are gone, it can be used to saute meat and veggies, or to dress salads and pasta dishes!  Ohhh the possibilities are endless :-)

Planning to store these beauties?  Here's how:

Step 1:  Place the dried tomatoes in a clean glass jar, such as a mason jar, with a tight fitting lid.  

Step 2: Choose a high quality Extra-Virgin Olive Oil in which to store the dried tomatoes.  This oil is from Australia, and is fruity and delicious!

Note: I also added some Tuscan Herb EVOO to the jar in order to infuse a bit more herb flavor into the tomatoes.  

Step 3:  Once the tomatoes are submerged in the oil, screw on the lid of your jar and store it in the refrigerator.  Your dried tomatoes will last a long time if they are covered in the oil and kept refrigerated.  I would check them every week or so to make sure things are A-OK.  Some say not to keep the tomatoes around for more than 2 weeks, others say they have kept them up to a year without a problem.  I say, use your own judgement here :-)

Step 4:  Eat those delicious dried tomatoes!!!  

I sliced each dried tomato in half and tossed them with my Creamy Pancetta & Pea Pasta.  They were a delicious addition and provided a lovely sweet, and slightly tart bite to offset the richness of the cream sauce. The recipe for this pasta dish will follow in my next blog post, so stay tuned... it's a keeper!

Librarian turned Foodie