KarenCannoli wrote:

"sherwindu" wrote in message
...
I find an easy way to utilize extra tomatoes is to slice them onto a lightly
oiled pan
(I like olive oil) and bake at about 250 degrees for several hours. You have to
keep
an eye on them as they quickly go from a dehydrated stage to a burnt stage.
Makes
a very tasty tomato chip.

Are you trying to dry them? If so, 250f is wayyyy too high. I do mine at 140f.

Maybe so, but 250 F works for me. I guess I'm in a hurry. It takes about 3 hours
at that temperature. I have an electric dehydrator and it takes way too long.

By the way, read today that leaving cut tomatoes at room temperature for more
than 2 hours is asking for trouble from samonella poisoning. I thought that was
only a problem with meat or fish.

Sherwin