I love to buy those jars of sun-dried tomatoes in oil – they are so incredibly handy to have in the pantry.Â But they are spendy.
Thanks to the fact that my garden is exploding right now withÂ huge delicious tomatoes, I decided to see if I could make my own version of sun-dried tomatoes by slow roasting them in a warm oven.
I cut them in half, sprayed them with a little oil and put them in the oven. I set my oven on Convection Bake at 225 degrees. I checked them every hour or so, and turned them over once. Now I’m going to throw them in a zip lock bag, and in February when it’s icy outside, open them up, soften them in some olive oil and let my taste buds remember the summer bounty!!!
— posted by Donna