Sun-dried tomatoes

You can peel the skin off the tomatoes if you don't like it. To do this, make several holes with a knife in the skin of each tomato, and then scald them well with boiling water. If after that you also throw it into ice water, the skin will simply jump off into your hands. I don't peel the skin at all, it still tastes good.

Cut the tomatoes into halves or quarters. Choose the size yourself, but keep in mind that the tomatoes will shrink by about 3/4 of their original size. Cut out the green core. You can also scoop out the seeds with a teaspoon. Sprinkle each piece of tomato with your favorite herb seasoning. We have tried making tomatoes with Provencal herbs and nothing else. Both options were delicious. Therefore, it is optional.

Preheat the oven to 150 degrees and turn on the fan mode. Place parchment paper on the grill grate and wrap it around the grate so that the ends are under it. This is necessary so that the tomatoes do not fall through. Place the tomatoes on a wire rack and place in the oven for 2 hours. Then reduce the temperature to 90-100 degrees and dry the tomatoes for another hour. After that, reduce further to 55-60 degrees. Keep the tomatoes at this temperature for a few more hours until they are completely shriveled and dried.

At first we tried just drying the tomatoes at 60 degrees in the oven, but it took about 2 days! Therefore, I advise you to start with high temperatures, and then gradually reduce them. This will cut down the cooking time by a lot. From time to time, the tomatoes should be turned over so that they dry evenly. Also, if you need to go somewhere or it's time for bed, just turn off the oven and leave the tomatoes inside. And when you get back, turn it on again. Once cooked, tomatoes can be frozen or eaten immediately.