Oven Dried Tomatoes
By Chris Fennimore
24 plum tomatoes, rinsed and dried
1 tablespoon sugar
1 tablespoon salt
1/4 teaspoon black pepper
1 teaspoon oregano
1 teaspoon basil
Preheat the oven to 250 degrees. Line a baking pan with parchment paper. Remove the stems and cut the tomatoes in half lengthwise. Place cut side up on the parchment. Try not to let the tomatoes touch each other. Mix the sugar, salt, pepper and spices together and sprinkle on top of the tomatoes. Place in the oven and cook for 4-6 hours or until the tomatoes are dry and slightly shrunken. Remove to a wire rack to cool.
This article appears in the September 2010 issue of Pittsburgh Magazine
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