Although microwaves were designed to cook food quickly, the process of making sun-dried tomatoes using a microwave takes time and patience. There are many varieties of tomatoes to choose from; however, Roma tomatoes work best because they are meatier. The key to successfully making sun-dried tomatoes with a microwave is to maintain good air circulation, adjust the microwave to the proper power level and pay attention to the time intervals while turning the tomatoes.
- Skill level:
- Moderately Easy
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Things you need
- Evenly sized Roma tomatoes
- Clean bowl
- Paper towels
- Wool cutting board
- Sharp knife
- Microwave cooking tray with ribs
- All-purpose seasoning
- Large serving spoon
- Cooling rack
- Freezer bag
Wash the tomatoes to remove any dirt or chemicals. Put 10 Roma tomatoes into a clean bowl with cool water. Gently rub each one with your hands and rinse them in cool running water. Dry the tomatoes with paper towels.
Place the tomatoes on a wood cutting board and cut each one in half lengthwise with a sharp knife. Hollow out each half by scooping out all the seeds and juice with a teaspoon. Use a paper towel to soak up any excess juice.
Put the tomato halves on a microwave dish with ribs, similar to a microwave bacon tray. This will keep the tomatoes off of a flat surface and promotes good air circulation. The grooves in the dish give the juice a place to drain away from the tomatoes. Be sure to set the tomatoes perpendicular to the ribs. Position them face up with a small space between them -- they should not touch each other. Sprinkle the tomatoes with an all-purpose seasoning.
Set the dish, uncovered, into the microwave. Adjust the microwave to cook at 20 per cent power or a power level of 2 if there are 10 levels. Set the timer to 45 minutes. At 15-minute intervals, turn the tomatoes over with a large serving spoon.
Adjust your microwave to cook at 10 per cent power or a power level of 1. Set the timer to five minutes. After five minutes, turn the tomatoes over with the serving spoon. Continue microwaving the tomatoes in five-minute intervals and turning them until they have dried. When dry, the tomatoes will be a little flexible, withered, and significantly smaller in size.
Take the dish out of the microwave and place each tomato onto a cooling rack. Allow them to sit for 30 minutes, undisturbed, to thoroughly cool.
Put the sun-dried tomatoes in a freezer bag and store in a refrigerator until you are ready to use them.
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