Italian oven-dried tomatoes in Olive Oil

From: realbirdlady

On Feb 27, 2009

Indoor sun-dried tomatoes. This is a little energy intensive to make on its own, but if you have the oven on anyways, it is very tasty. We usually eat them up before we get to the packing in oil step. You do need to squeeze out the tomato pulp, or it takes forever to dry. (Drink it down or toss it in the soup pot, don't throw the pulp out.)

From: Mary-Anne

On Jan 30, 2009

I really like these. I use the fresh tomatoes when I get a chance. But, they do turn out well when I used the sundried one and use the microwave to warm up the tomatoes

From: Momma Anderson

On Sep 12, 2005

We loved these tomatoes! Just had some today on baked potatoes, and they were really good. We baked them a lot longer - for about three hours, so some were a little more crispy. Both the crispy and the chewy ones were very good.

From: homegirl

On May 30, 2005

These are wonderful!! This recipe is what made me decide to join the zaar. I used it one day and joined the next. I was to busy to run to the store and buy sundried tomatoes and had been looking thru the zaar web site a lot. I put these in the oven while I prepared the rest of my meal, then put them in my paste dish right at the end. I'll never buy sundried again. Now I have another use for my tomatoes from my garden!!!