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There are certain foods I count on to take me through the dreary winter months.  Summer tomatoes are without a doubt on the top of that list.  We are not fantastic tomato growers, but each year I scan the plant sales and farmers’ markets for ten or so tomato plants to sink into our backyard garden.  At least one of those plants must be a Principe Borghese.  This heirloom tomato is a bit larger than a grape tomato and bred to be dried,  If you cannot find that variety, any Roma type or smaller tomato will do. While I have sliced and tossed these beauties into my dehydrator, I much prefer to dry them in the oven.

Savory Oven Dried Tomatoes are unlike the brittle sun-dried tomatoes found in stores.  They are dehydrated only to the point that their juices intensify and the flesh develops a slight chewiness.   Because they still have some moisture to them, they are not shelf stable and must be kept in the refrigerator or freezer. Dry a few baking sheets worth and enjoy them through the winter.  These oven dried tomatoes taste great in any number of dishes.  Toss them on pizzas or into a simple pasta dish, lay them  in frittatas, or on a simple Oven Dried Tomato and Goat Cheese Tart.

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