This is what you do when you have too many tomatoes.
Tomato prices have been dropping now that they’re in season. I purchased a huge bag of romas for $5. I’m guessing it was 3 or 4 pounds.
But wait, didn’t you plant 15 tomato plants?
Yes, yes I did. But.. they’re just now starting to fruit in bulk.
We had one little guy that hung on for a month, then finally ripened. It was like he had to go for the rest of them to get going or something.
Now there are 15 to 20 little green balls all over the plants. So far they’re still ripening one or two at a time. We’re taking them off the vine and letting them sun ripen until they’re ready.
I didn’t really know what I was going to do with the tomatoes when I got them. Maybe can some salsa? Eh, so much canning lately that I need a break.
This was the Saturday before Dig Indiana, and we planned on a light dinner to save room for the next day’s feast. A meatless dinner would be a great choice.
There were enough tomatoes to make soup, so I initially started rinsing them and cutting each into quarters. On a baking sheet, I spread out about half of the tomatoes and one sliced yellow onion. There definitely wasn’t room for all of the tomatoes I bought, so I had to think quickly on what to do with them.
That’s when I remembered this recipe I found the day before on sun dried tomatoes. I was drawn to this recipe because it’s pretty darn easy once you prep the tomatoes. You can make it on an evening when you’re home and busy doing other things – it just needs to sit in the oven for several hours. That’s it! And you can do this anytime you have leftover tomatoes, no matter how many you have.
Sun dried tomatoes (in the oven)
- Tomatoes – use a roma or something with a lot of meat to it since you’re going to squeeze out all the juice anyway
- Coarse kosher salt
- Freshly cracked black pepper
- Red pepper flakes
- Extra virgin olive oil
- Red or white wine vinegar
Preheat the oven to 200 degrees.
Grab a large baking sheet and cover it with parchment paper.
Wash the tomatoes thoroughly. Since you’re preserving the skin, you want it as clean as can be.
Cut the tomatoes into halves or quarters. In a medium-sized bowl, squeeze out all the juice and inside squishy pieces. You want to be left with just the skin and meat of the tomato. Put those pieces into a large bowl. This tomato from our garden is green and red!
Once all of the tomatoes are juiced, grab the olive oil and drizzle it over the tomatoes just to coat them. Add a few splashes of vinegar and then liberally add the salt and pepper. Mix well and make sure every tomato is coated.
Use a slotted spoon to get the tomatoes out of the bowl and spread out onto the baking sheet. There will be juice and oil in the bottom of the bowl and you don’t want to get that on the baking sheet.
Add a touch more salt and pepper, then pop in the oven. After two hours, take a peek and see how crumpled they’ve gotten. 200 degrees isn’t enough to scorch them if they sit in their long, so feel free to let them go for up to 5 or 6 hours. I’ve read recipes that have left them in all day, just be careful that you don’t forget your oven is on!
Dollar decided he wanted to check them out, too.
You can preserve these by freezing them or packing them into jars and filling them up with olive oil. I made my tomatoes in the evening, so I let them cool on the stove with a paper towel over the top of them as we slept. The next morning I grabbed two half-pint jars and turned them into the picture at the top of this post. Enjoy them on a sandwich with pickled jalapenos or on pizza!