Oven-Dried Tomatoes

Ingredients

6 ripe Roma (plum) tomatoes, Salt and black pepper halved lengthwise
2 tablespoons olive oil, plus more to store tomatoes (optional)

Preheat the oven to 225°F.
Place the tomatoes in a large bowl. Add the 2 tablespoons oil and season with salt and pepper to taste, tossing to coat.
Arrange the tomatoes on a baking sheet, cut side down. Bake until the tomatoes have shrunk to about half their original size. This should take about 5 hours.
Remove the tomatoes from the oven to cool for about 30 minutes. Use your hands to remove their skins. The tomatoes can be left whole and stored in a zip-top bag or chopped and placed in a jar with a tight-fitting lid. If desired, pour enough oil over the tomatoes to cover and close the lid tightly. Store the tomatoes in the refrigerator.

Properly stored, the tomatoes will keep for several weeks.

If you have a food dehydrator, you can use it to dry tomatoes. Just follow the instructions that came with your machine.