Oven-drying concentrates the flavor and aroma of tomatoes, something I like to do especially in the winter, when fresh tomatoes are not always flavorful. In the convection oven, the tomatoes dry in about half the time of a conventional oven. You can store the dried tomatoes in the refrigerator for up to 3 days. Otherwise, wrap them well and freeze them for later use. I love them served this way: Simply topped with fresh mozzarella and seasonings on a crisp crouton. They’re great in salads, or as an accompaniment for oven-grilled chicken breasts.

　　

Ingredients

makes 24 appetizers

　　12 small plum (Roma) tomatoes

　　1/2 teaspoon kosher salt

　　1/2 pound fresh mozzarella, sliced

　　Balsamic vinegar

　　24 fresh basil leaves or dried basil

　　24 croutons or French bread slices, about 2 1/2 inches in diameter

　　

Step 1

Position the oven racks so that the top rack is in the center of the oven or, if you are tripling the recipe, position the oven racks so they are evenly spaced, with the second rack in the center of the oven. Preheat the oven to convection bake at 250°F. Cover a baking sheet with parchment paper.

　　

Step 2

Cut each tomato in half lengthwise and place the halves on the prepared baking sheet, cut sides up. Sprinkle them with the salt.

　　

Step 3

Place the tomatoes in the oven and dry for 2 1/2 to 3 hours or until the tomatoes are shriveled around the edges but still juicy.

　　

Step 4

Top each tomato with a small slice of mozzarella, drizzle with balsamic vinegar, and top with a basil leaf, if available, or a light sprinkling of dried basil. Serve on top of a crouton or a slice of crusty French bread.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.