Suggested material offered in store
12 pound of San Marzano or Romanelli tomatoes
Preheat the oven at 250°F
Cover your 2 oven racks with foil or parchment paper
Wash the tomatoes and remove the stalk with a tomato huller
Halve tomatoes and scoop out the seeds
Put the tomatoes face cut up on the racks leaving 1 "free all around
Sprinkle lightly with coarse salt over the halves and put in the oven.
After 2h00 of "cooking", mop with a paper towel inside the tomatoes to remove the vegetation water.
Set the temperature of your oven as low as possible and let dry 9-12 hours
* Convection oven: close the oven door
* Conventional oven: put a metal spoon so that the door is opened by ½ "
Then remove the tomatoes from the rim and continue the "cooking" until they are dried (rotate)
After having dried them, put them in a vegetable bag like ziplock (with hole)
They will keep for 1 year in the refrigerator
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