Product: https://homtone.com/products/10-in-1-electric-pizza-oven

Ingredients:

• 2 lbs ripe tomatoes: Choose plum or Roma tomatoes for the best results, as they have fewer seeds and hold their shape well when dehydrated.

Equipment:

• Homtone pizza oven with dehydrate function.
• Baking sheets or silicone baking mats.
• Parchment paper (optional, for easier cleanup).
• A sharp knife.
• Tongs or oven mitts for handling hot trays.
• Wire rack for cooling the tomatoes.
• Airtight container for storing the finished Provençal.

Instructions:

Step 1: Prepare the Tomatoes

1. Wash the Tomatoes: Rinse the tomatoes thoroughly under cold water to remove any dirt or residue.
2. Halve and Core: Using a sharp knife, halve the tomatoes and core them out. For Provençal, you want the tomatoes to be as dry as possible, so remove as much moisture as you can.

Step 2: Arrange the Tomatoes

1. Prepare the Baking Sheets: Line your baking sheets with parchment paper or use silicone baking mats to prevent sticking.
2. Place Tomato Halves: Arrange the tomato halves cut side down on the baking sheets, ensuring they don't overlap. This allows for even dehydration.

Step 3: Dehydrate the Tomatoes

1. Dehydrate: Set your oven to the DEHYDRATE function at 225°F (107°C). This temperature will help remove moisture from the tomatoes without burning them. Place the baking sheets with tomato halves in the preheated oven. Dehydrate for 4-6 hours, or until the tomatoes are dry but not brittle. The exact time may vary depending on the thickness of your tomato halves and the efficiency of your oven.

Step 4: Cool and Serve

1. Cool: Remove the tomato halves from the oven and let them cool on the baking sheets for a few minutes to allow any residual heat to dissipate.
2. Transfer: Once cooled, transfer the tomato Provençal to a wire rack to cool completely. This helps maintain their crispness.
3. Serve: Enjoy your homemade tomato Provençal as they are or store them in an airtight container for later.

Tips for Tomatoes Provençal:

• Tomato Selection: Plum or Roma tomatoes are best for this recipe due to their fewer seeds and ability to hold shape when dehydrated.
• Slice Uniformity: Try to keep the tomato halves as uniform as possible for even dehydration.
• Monitoring: Check on your tomato halves periodically to ensure they don't over-dehydrate.
• Storage: Store in a cool, dry place to maintain their crispness. If they start to soften, you can dehydrate them a bit longer next time you want to enjoy them.