Recipe courtesy of Joanne Weir

Oven Dried Tomatoes

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3 pounds plum tomatoes, cored and cut lengthwise

2 tablespoons course salt


  1. Place the tomatoes, cut side up, on a baking sheet and sprinkle with salt. Let sit for 1 hour.
  2. Preheat the oven to 250 degrees.
  3. Bake the tomatoes until they are almost dry yet still slightly plump. 5 to 6 hours.
  4. To store, pack them into clean jars, cover with olive oil, and refrigerate; or freeze them in zip lock bags.
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