Tomato Chewies

Yields: 1 1/2 cups (easily multiplied)
Preparation time: 2 hours (10 minutes of work)

Here is a wonderful way to transform ordinary Roma (plum) or cherry tomatoes into a delicacy. The process is similar to making oven-dried tomatoes, but some moisture is left in, so the tomatoes become wonderfully chewy, retaining and intensifying their natural sweet and tart qualities.

1 pound Roma or cherry tomatoes
Olive oil for the baking tray
  1. Preheat oven to 275°F. Line a baking tray with foil and brush it generously with olive oil.
  2. Cut the tomatoes in half (lengthwise for Roma tomatoes) and arrange them cut side up in a single layer on the prepared tray. (It's okay if they are touching.)
  3. Bake for 1 3/4 to 2 hours, jostling them loose and moving them slightly every half hour or so, so they don't stick and/or burn. (Although you are moving them slightly to prevent sticking or burning, don't actually turn them over. They cook best if left facing up for the duration of the baking.)
  4. Transfer to a platter lined with a double thickness of paper towels and cool for at least 30 minutes. Store in a tightly covered container in the refrigerator for softer, moister Chewies, or leave them uncovered and out of the refrigerator, and they will dry out a bit more and become somewhat crispy. They're lovely both ways.