Oven-baked dried tomatoes

Ingredients for 1 servings:

• 8 tomatoes, ripe but not mushy

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

Cut the washed tomatoes crosswise and briefly place them in boiling water. Rinse with cold water and peel. Remove the stem end with a sharp knife. Then cut a cap opposite the stem end and remove the seeds and liquid from the resulting chambers. Then, as for salad, cut slices parallel to the cap cut and place them side by side on a baking tray lined with baking paper. Set the oven to 230°C and turn on the fan. Roast for about half an hour with the oven closed (including the preheating time). When a pleasant aroma arises and lightly roasted spots appear, reduce the temperature to 50°C and slightly open the oven door with a wooden spoon to allow steam to escape. After about 40 minutes, the slices should come off the baking paper easily. Check at short intervals whether the tomato slices have already developed a dry, rubbery consistency. This should happen within the next 20 minutes at the latest. Remove from the oven and continue processing as desired.