Reviewed: Nov. 7, 2009

Great! I used a toaster oven and cherry tomatoes and worked great!!!

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Sriyani

Cooking Level: Intermediate

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Reviewed: Oct. 11, 2009

I had a bumper crop of grape tomatoes. This recipe was the perfect solution to my bumper crop dilemima. I had two cookie sheets going, and it took about four hours, checking and removing the dried ones as we went along. Great easy recipe. Thanks

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Hungry Lawn Gnome

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Sep. 24, 2009

I got great results with a combination of Roma and smaller, 8 oz. round tomatoes. My cookie sheets don't have a non-stick coating, so I used parchment paper which worked well. Smaller pieces were dried after 4 hours and larger pieces were done by 7.5 hours. Be sure to check on these every 30-45 min. towards the end and remove them when they are still leather-like and pliable. If they lose their deep red color and get crispy, they have dried too long. I plan to freeze the extras: some just as they are and others in a plastic zip bag with a small amount of olive oil to use later. Be sure to use only good tomatoes...I tried drying some that were past their prime (a little mushy inside) and they were not worth keeping.

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COOKIN4MYFAMILY

Cooking Level: Intermediate

Living In: Conifer, Colorado, USA

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Reviewed: Aug. 20, 2009

Made this the other day/night. First time ever trying to make sun-dried at home. We all think this will be great (if any left by then) this winter in so many great soups, stews, and pastas. I tried it with both Roma and Beefsteak tomatoes. I highly recomment the Romas, as they have less juice, and did not take 14 hours the beefsteaks did. Romas were done in about 8 hours.

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JOYCE

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: Bedford, Kentucky, USA

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Reviewed: Aug. 14, 2009

Great recipe

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lucky_mom

Cooking Level: Intermediate

Home Town: Butler, Pennsylvania, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Jun. 28, 2009

I work on a small organic farm and take home bushels of unsold tomatoes in the summer. I have been using this recipe on a weekly basis and actually sell them at markets. Customers go wild! Pack them in old minced garlic jars with a sprig of basil or a clove of garlic.

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Veg Fantastic

Living In: Brooklyn, New York, USA

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Reviewed: Feb. 8, 2009

My husband and I loved these. We kept them in a ziplock bag in the refridgerator. We also sprinkled fresh basil on them before baking.

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Kimberly

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Reviewed: Sep. 12, 2008

Mmmmm...like tomato candy. Mine took forever to dry, (Hey, 11 hours can seem like forever!)but they were delicious. I am so glad my red beautys did not go to waste.

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CookingMama

Cooking Level: Intermediate

Home Town: Southport, Florida, USA

Living In: Chelsea, Alabama, USA

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Reviewed: Sep. 7, 2008

I'm giving 5 stars even though these took over 12 hours!!!. Next time I will definitely remove the seeds etc to see if that will cut down on cooking time. Didn't add salt.

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Pryceless

Cooking Level: Intermediate

Living In: Paris, Île-De-France, France

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Reviewed: Aug. 20, 2008

These are great! I used roma tomatoes and we were all eating these right off the pan. I sprinkled some basil over one batch before drying them and that gave them a nice flavor, but they're great plain, too. I'll definitely be planting more roma plants next year to make more of these treats.

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CHRISTYDAWNE

Cooking Level: Expert

Home Town: Lafayette, Georgia, USA

Living In: Mount Airy, North Carolina, USA

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Reviewed: Aug. 9, 2008

HOW TO STORE: put the dried tomatoes in jars and then fill up with olive oil just to cover. This is where you can get creative and use infused oil or put some garlic cloves, basil, capers, rosemary etc in with them if you wish. I've seen other recipes that say to store them for a couple weeks before using. Hope this helps.

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Haven

Cooking Level: Intermediate

Home Town: Lakewood, California, USA

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Reviewed: Nov. 10, 2007

it works good 4 me

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taboushh

Cooking Level: Expert

Home Town: Damascus, Damascus, Syria

Living In: Dubai, Dubai, United Arab Emirates

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Reviewed: Oct. 1, 2007

Fabulous! This was a great way to make the tomatoes. I just wish it could be faster, but that's simply the way these things go.

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Dana L

Cooking Level: Intermediate

Living In: Walnut Creek, California, USA

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Reviewed: Aug. 15, 2007

I'd love to use this recipe but am wondering how long these will last in the 'frige or if anyone has any other ideas. Thanks!!!

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chrisk

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Reviewed: Jun. 10, 2007

This worked great! I used just the tomatos and cooking spray and cooked them for about 7 hours. They are awesome and great on salads!

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JLB370

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Reviewed: Nov. 14, 2006

DELICIOUS!!! I am so grateful for this recipe. I never knew you could do this so easily. A wonderful use up for all those tomatoes left hanging on the vine at the end of summer... Thanks...

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Sep. 15, 2006

Make sure you don't do what I did & NOT use a non-stick pan, either that or lightly oil the pan prior to baking... took all day & WOWSA, so delish. Other than the scraping off of the pan, they turned out wonderful. So much flavor in one little strip, they pack punch & will make beautiful gifts come this Christmas! (tis' amazing how you can fit 5 huge tomatoes in one, little 6oz jar!)

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