- 5 lbs plum tomatoes (such as roma)
- Salt, to taste
- Preheat oven to 200°F. Prepare two baking sheets by lining with parchment paper or silicone baking mat.
- Wash tomatoes and remove stems. Slice into quarters lengthwise. Gently using your finger, remove seeds from the tomatoes. Place tomatoes cut side up on prepared baking sheets.
- Place both sheets in the oven and bake for 3 hours. Remove from the oven and, using a spatula, turn over the tomatoes and gently press to squeeze out some of the juices. Return to oven, rotating the baking sheets so the one that was on top rack is now on the bottom rack. Continue baking for an additional 4-8 hours, or until completely dried, turning over the tomatoes and rotating the baking sheets as desired/needed. Be sure to check on the tomatoes every so often for doneness. The tomatoes should still be flexible, but not brittle.
- Once dried, remove the tomatoes from the oven and allow them to cool completely before storing. Optional: sprinkle with spices/seasonings before storing, such as oregano, parsley, thyme, rosemary, red pepper flakes, and/or garlic.
Storage: Store in an airtight container in the fridge for 1 to 2 weeks or in a sealed freezer bag in the freezer for 6 to 9 months. If the tomatoes come out of storage too dry, you can rehydrate them by placing them in some olive oil, broth or water for 15-30 minutes (you should be able to pierce with a fork when fully reconstituted).