How to Microwave-Dry Tomatoes Recipe from Community Gardeners’ Cookbook p. 337
Image from Wikipedia
“The advantage [to drying tomatoes in a microwave] is that the process is quick and results in a texture almost indistinguishable from long sun-drying. The disadvantage is that a microwave oven can accommodate only small batches at a time.” [For those of us who live alone, that may not be a disadvantage.] p. 337
Halve as many tomatoes as will fit in a single layer–without touching each other, cut sides down] on a microwave plate. Roma or other small tomatoes work well. The cookbook says to remove the seeds; but the tomatoes in the image seem to have been dried with seeds.
“Microwave on high for 10 to 15 minutes, until collapsed. Remove and cool a few minutes, until no longer steaming hot. Pour off the collected juices and, with a metal spatula, turn over the halves, patting the pulp back into the centers. Microwave on high for 10 to 15 minutes more, until the tomatoes are dried out but still supple. Set aside without disturbing for 30 minutes, then transfer to a jar or plastic bag and store in the refrigerator for up to 2 months.” p. 337
“…for a perfect and almost instantaneous crostini: slice some dried tomatoes, toss with a little olive oil and fresh oregano, and use to top a toasted bread round garnished with a few crumbles of feta cheese.” p. 337