Oven-Dried Tomatoes with Garlic
Tomatoes provide potassium and lycopene, while drying concentrates their savory flavor. At 65°C, the wedges become flexible and leathery; refrigerate the cooled tomatoes and use them within 3–4 days.
Wash and dry the tomatoes (1000 g), then cut each one into 6–8 wedges.
Arrange the wedges cut-side up on parchment-lined trays. Season them with sea salt (4 g) and thinly sliced garlic (6 g).
Prepare the tomatoes by drying them in an oven at 65°C for about 8 hours, leaving the door open 5–7 cm to release moisture. Begin checking after 6 hours and continue until the wedges are flexible and leathery with no moist pockets; the exact time depends on wedge size and airflow.
Cool the tomatoes on the tray for about 30 minutes. Transfer them to a clean sealed container, refrigerate for at least 1 hour, and use within the next few days.
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