Sun dried versus Oven Dried / Roasted Tomatoes

[GreatGazoo]

I have been playing with oven roasting tomatoes since there are way too many around right now. Have tried low and slow, like 200F for 3 hours versus high temps like 375F and I like the results, especially when you season them with rosemary, salt and olive oil.

Now I am starting some in the sun. Is there a good way to season sun-drieds during the process? or is it better to dry them naked and season later ? Instinctually, I want to salt them after slicing them in half but none of the methods I have looked at say to do that.

[NRaleighLiberal]

1. after using the low oven, olive oil drizzled version this year, I am totally sold!

We do 250 on parchment for 3-4 hours. What incredibly intense flavor - I use them in a crostata recipe (like a savory gallette)

[elleng]

3. OH GREAT!

Have to harvest some from my neighbor (who gave me permission,) and get some parchment!

[Warpy]

2. Try them sliced and grilled for breakfast, too

The English are onto something with that one.

I don't think there's anything magical about sun drying versus drying with low heat in an oven except the sun doesn't add to the gas or electric bill. Just be sure to protect them from the flies with a cheesecloth tent.

Tomatoes for drying aren't salted because they don't need it. The acid prevents the growth of a lot of nasty bacteria by itself.

[jtuck004]

4. Is it dried Rosemary? I am thinking of the little bit of moisture and the salt, might serve to

extract the chemicals. After the tomatoes are dry, you would only have the oil and salt. That would do it over time, but might not be as intense at first.

Try it and let us know.