Then they went into a 200 F oven until they were leather pieces of sweet tomato. You want them to be pliable but not juicy anymore.
The San Marzanos tended to be smaller with less of a juicy inside, they dried in about 8 hours. The Romas were larger plus quite full & juicy. They took a lot longer to dry, closer to 12 hours. I found I had to keep checking after 7 or so hours & remove the tomatoes as each one was done because of the different sizes.
I've frozen them to add to pizzas & such through out the winter. Seems a little sad that all those tomatoes now only fill a quart size freezer bag but they really pack a lot of flavor.
If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted.© 2007-2010 Kathy Lewinski