Trapp Family Farm’s Oven-dried Juliet Tomatoes
1 quart Juliet tomatoes
Extra-virgin olive oil
Kosher salt
Preheat oven to 200 degrees. Cut Juliet tomatoes in half lengthwise and set them cut side up on a large cookie sheet. Lightly mist with extra-virgin olive oil and sprinkle with kosher salt. Place in oven and dry for 6 to 9 hours. Length of time depends on oven and desired dryness. Start checking them around 6 hours and remove to taste. Once cooled, pack them into quart zip lock bags and use for up to a year. Use chopped on pizzas, pastas, eggs or tacos or pureed in pesto.
