Ingredients:
12 large about 2 1/2 pounds ripe tomatoes ( Romas work best)
salt
seasoning salt (optional)
garlic powder (optional)
Directions:
Rinse the tomatoes. Cut them in half lengthwise and scoop out the seeds and centers with a small spoon.
Place the tomato halves, cut side down, on a plate large enough to hold them in 1 uncrowded layer. Microwave, uncovered, on HIGH for 15 minutes.
Pour off any excess liquid. With a spatula, gently turn the tomatoes over, patting the pulp back into the skins as you turn.
Microwave, uncovered, on HIGH for 10-15 minutes more, depending on the size of the tomatoes, or until they have completely collapsed and are dried out but still supple.
Remove from the microwave and let stand 30 minutes without disturbing.
Lift the tomatoes off the plate and use right away or store in a loosely sealed plastic bag in the refrigerator.
After 2 days, seal tightly and return the bag to the refrigerator. The dried tomatoes will keep indefinitely.
Note: Don’t worry if the tomatoes seem collapsed beyond hope after the first 15 minutes. When they dry out more and cool off, their shape returns.
Servings: Serve
Time preparation: 10 min.
Time total: 70 min.