It is getting hot in Texas, and you have probably noticed some of your vegetables are starting to slow in production or even quit, while others like your tomatoes, peppers, okra, and squash varieties are taking off.

We grow a huge assortment of tomatoes and make many tomato sauces each year. We share with our neighbors, and it still seems like we have an overabundance! I started to dry my own tomatoes, using small varieties such as plum and cherry!  Since I don’t have a dehydrator or even a place to sun dry them outside, I use my oven!

To dry your tomatoes, simply wash them to make sure they are clean.  Separate them into piles or bowls of similar sizes. Preheat your oven to  225 degrees. Line a sheet pan with aluminum foil. Slice one group of tomatoes in half, lay them cut side up on the sheet pan.  Make sure they don’t touch each other or the sides of the pan. Sprinkle the tops generously with salt.  Place your tomatoes in the oven and cook until they are shriveled. Make sure they don’t burn.  This is why it is important to separate them into like-sized piles or bowls.

Once the tomatoes are shriveled, remove them from the sheet pan and let them cool.  I usually pick a day where I can cook several batches of these. When they are cool to the touch, they should be able to simply pick up with your bare hands, shake excess salt off over a bowl (you can reuse salt for the next batch).  You can eat these now, or you can store them in a container for a week or two, or freeze them!  For sundried tomatoes, you can pack them in a canning jar, adding black pepper, garlic, rosemary, or any other seasoning/herb you like, and cover with olive oil!  Sundried tomatoes are great on salads, french bread, served on a charcuterie board, or any other recipe that calls for tomatoes (fresh or frozen)

Give this recipe a try, you will thank me!  Yes, it’s THAT GOOD!