Whether you eat them as is, or pack them in an herbed oil, these tomatoes are flavorful and versatile. Try them with salads, pastas, or toasted bread.
- Servings: 4
Photography: Mike Krautter
Source: Martha Stewart Living, September 1998
- 24 cherry tomatoes
- 8 to 10 plum tomatoes, cut in half
- 8 to 10 yellow, orange, red, or green tomatoes, cut into 1/4-inch-thick or thicker slices
- 1 tablespoon sugar
- Herbs, such as basil, oregano, or rosemary, to taste
- Salt and freshly ground black pepper
Preheat oven to 250 degrees. Line a pan with parchment; for thinnest chips, use a Silpat baking mat. Arrange tomatoes, cut sides up, on pan, spaced 1/2 to 1 inch apart. Sprinkle with sugar and herbs; season with salt and pepper.
Transfer pan to oven; dry until juices have stopped running, edges are shriveled, and pieces have shrunken slightly; timing will vary depending on the variety, ripeness, and desired degree of dryness, 1 1/2 to 6 hours. Transfer to a wire rack to cool completely. Store in an airtight container, refrigerated, up to 3 days, or frozen, for up to 6 weeks.