During the summer, I was worried I wouldn’t have enough tomatoes. But alas, in came the end of summer. Since I plucked all of the green ones and let them ripen on the counter, I’ve run out of things to make with them. I already made 2 batches of salsa. So, I decided to sun ripen them.
The sun hasn’t been out and it is freeeezing, so I did it the oven method.
I cut the tomatoes in half, placed cut side up on a baking sheet, sprinkled with kosher salt, and baked at 200 degrees for 5 hours (it can take up to 12 hours, but since I had little ones, it didn’t take as long).
That many tomatoes made just enough for half a sandwich baggie. They store indefinitely, but I have plans for them for Thanksgiving, so stay tuned…