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Method:

Pre-heat oven to 210F. Cut tomatoes in half horizontally and place on a layer of rock salt. Drizzle with balsamic vinegar and olive oil, sprinkle with thyme and cracked pepper. Place in oven for a couple of hours. Keep in olive oil in the refrigerator.

Preheat oven to 200F or the lowest setting on a gas oven. Choose tomatoes that are as similar in size as possible. Cut tomatoes in half horizontally - removing the seeds is optional - and place them cut-side up and without touching each other on cake racks, perforated pans, or oven racks covered with foil and pierced with vent holes. Sprinkle with salt if desired. Bake in a closed, preheated oven for 6 - 12 hours until shriveled and dry. Keep checking and remove tomatoes as they are done. Store in airtight plastic bags or jars.

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15y ago

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