7/7/2020 – This was inspired by Collen Leonard and the blog here.
- We trimmed the medium round tomatoes from the garden, cut them in half and removed the seeds and juice. We fixed enough to cover a ½-sheet pan with one layer; not crowded. Did the same thing with the small Romas.
- Drizzle liberally with olive oil, add chopped garlic, dried basil (did not yet have a lot in the garden), salt and pepper.
- Baked in a preheated 350-degree convection oven for 2 hours.
- Pack in zip-lock freezer bags and froze.
After 2 hours in the oven, and the house smelling great, they looked about 50% dehydrated, browned, and crusty; but still too wet to vac pack. The full trays of raw each cooked down to less than a pint in a zip-lock quart bags; i.e. we had four bags each holding less than a pint.
