This recipe couldn’t possibly be any easier. Well, maybe if you didn’t slice the tomatoes in half first. But other than one slice with the knife, time and a super-low oven do the rest of the work.
There’s just one ingredient: Halved Roma tomatoes.
And you’re left with a delicious treat! I love sun-dried tomatoes — I love adding them to pasta like shrimp scampi, or on pizzas (especially with feta or goat cheese). That slightly tangy, slightly sweet chewiness takes a dish from good to great.
Pop em on a cookie sheet (no oil, salt, or anything!) and place them in a low oven (I went with 215 degrees, but next time I’ll probably do 200) for about 12 hours. This temperature is low enough it won’t even be a big deal to turn on the oven in summer. So have a glass of wine and go to bed early.
You earned it.
If you’re nervous you can check after an hour…
Maybe refill that glass and check again after two…
But then, like me, you’ll probably say screw it! and go to bed.
And when you wake up, they’re finally done.
Couldn’t be easier.