How-To: Dry Summer Tomatoes

Drying tomatoes is an easy way to concentrate their late-summer sweetness and tuck a little sunshine away for later.

Ingredients:
Summer tomatoes, washed and dried

Method:
1. Heat the oven to 225°. Halve small tomatoes or cut larger ones into thick slices, arrange cut-side up on a parchment-lined baking sheet, and sprinkle lightly with salt.

2. Bake for 4–6 hours, depending on their size and juiciness, until the tomatoes are deeply flavored, wrinkled, and dry around the edges but still slightly pliable.

3. Let cool completely, then refrigerate in an airtight container for up to a week, or freeze for longer storage. Add them to pastas, pizzas, sandwiches and salads—or simply snack on them straight from the fridge. For longer-term storage, freezing is the safest bet.