3 lbs firm ripe Roma or San Marzano tomatoes
1/4 tsp dried oregano
1/2 tsp dried basil
1/8 tsp dried sage (optional)
1/8 tsp dried tarragon
1 tbs dried rosemary
1 tsp dried minced garlic
salt (optional)
1 1/4 cup olive oil (optional)

Select tomatoes that have even red color and no green or black spots (or remove any blemishes with a paring knife). Combine herbs and crush slightly (but do not powder). Wash tomatoes and slice in half lengthwise. Remove stems, including the white portion extending into pulp. Sprinkle cut surfaces with herbs, garlic and salt to taste.

Oven Technique:

Place halves, cut side up, on non-stick-pans or arrange on wire racks placed in pans (do not use foil or aluminum pans or racks, as aluminum will react adversely with the acid in the tomatoes). Bake at 300°F for 3-5 hours until about 2/3 dried, or shriveled, but still pliable; they will become less pliable as they cool, so be careful not to over dry.

Sun Technique:

It is best if the temperature is above 85°F and less than 60% relative humidity. Use shallow wood-framed trays with nylon netting, cheesecloth or screen bottoms, or use the trays from a dehydrator. Place prepared tomatoes, cut side up, on the trays. Cover with protective netting and place in the direct sun. It is best if they are suspended above the ground so air can circulate beneath them. It will take about 3 days to dry the tomatoes if the above conditions are present.

Other techniques:

You may also dry the tomatoes at room temperature, but it will take longer and the lower the humidity, the greater the possibility of mold. It is important to turn them often. A fan will help this process along.

Packing:

When dried sufficiently, immediately pack the tomatoes loosely into a sterilized 1 to 1-1/2-pint jar or suitable zip-lock bag. You may also optionally immerse the tomatoes in enough olive oil to cover the tomatoes, but please read the warning below before doing this. Store in cool, dark, dry area or in the refrigerator.

Notes: Avoid over-drying as they will become tough and more difficult to cook with. If not dried enough, they may mold.

Warning:

Be aware that there is a botulism poisoning danger when storing things in oil. It is a good idea to use canning jars and sterilize them in a pressure cooker before storage. Because the botulism toxin is destroyed by heat, you may also wish to use the tomatoes only in situations where they are cooked at boiling temperatures for at least 15 minutes before serving.

Makes about 1 pint dried tomatoes.

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