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Preserving San Marzano Tomatoes

Julia Ann
This is an easy recipe for fixing home oven-dried tomatoes as a means of preserving for later use.
Prep Time 1 hour
Cook Time 3 hours
Total Time 4 hours
Course Oven Dried Tomatoes
Cuisine American
Servings 3 cups

Ingredients
  

  • 2 pounds of San Marzano tomatoes

Instructions
 

  • Wash and remove tomato skins by pouring boiling water on them for 3-4 minutes.
  • Drain, put into an ice water bath.
  • Peel tomatoes, skins come off easily.
  • Cut tomatoes in half, remove core and seeds.
  • Drain on toweling or a towel.
  • Put parchment paper on cookie sheet, spread thyme sprigs on paper.
  • Place the tomatoes on top of thyme.
  • Drizzle olive oil over tomatoes and season with Kosher salt.
  • Bake at 450 F for 15 minutes.
  • Turn off the heat, let tomatoes dry out for 2-3 hours.
  • Put into jelly jars and cover with olive oil.
  • Refrigerate. Olive will become solid, but will melt when setting out to use.

Notes

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