Dried Tomatoes in the Stove

The most suitable is the elongated, pear-shaped Peretti tomato (familiar to all as canned Pelati), because it contains less water, as well as fewer seeds.

Dried tomatoes lose a lot of weight during drying, which is why they are so expensive.

Remove the stalk and the hard core, cut the tomatoes in half lengthwise, remove the seeds if necessary (make sure that the pulp is not removed). Place on a drying rack, cut surface upwards. Make sure that there is good air circulation.

Another option, especially for round tomatoes: cut into thick slices.

Mix kitchen herbs and salt, sprinkle over the cut surface of the tomatoes.

Preheat the oven to 115 degrees and dry the tomatoes for three hours. Open the oven door by about 75 mm to allow the moisture to escape.

After these three hours, turn the tomatoes to the other side and carefully press them as flat as possible with a wooden spoon. Continue drying, turning the tomatoes to the other side every hour and carefully pressing them flat. The total drying time will be between 8 and 12 hours: it depends, of course, on the water content of the tomatoes and on the air circulation in the oven. It is possible to increase the temperature of the oven (in order to shorten the drying time), but it is important to remember that the dried tomatoes will lose their flavor.

Not all tomatoes are suitable for

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