Not every recipe is a success. And, not every failure is a total waste. This recipe was an attempt to preserve tomatoes in a different way and, well, it kinda flopped. I did manage to make the most of it but I don’t think I will be trying it again or recommending it. Here’s to sharing my mistakes so you can learn from them to!
I had a decent size bag of not-so-perfect tomatoes that I didn’t want to let go bad and I decided to try oven-baking instead of sun-drying or dehydrating them. Two reasons: I don’t have a dehydrator and the sun-dried method seems like a challenge to keep the bugs out of your food.
So, here’s the instructions … cut up tomatoes and slow bake at a low temperature for as long as it takes to get the tomatoes dry with out burning them. Not rocket science, but you do need to pay a little bit of attention to the baking in order to get the right balance of time and heat.
I think I burnt them a little bit but I’m hoping that the carmelization will taste good later. Who knows?
Storage suggestions that I found online were just to keep the tomatoes in an air-tight container but I decided to take it another step. I put these in a freezer bag and will cold store them because of the sticky texture. I just think that will mold quickly if left at room temperature. And, I don’t think it will make any difference if I have to chisel a frozen chunk off later. Just my thoughts … have you tried this? What was your experience?