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Sun-Dried Tomatoes

sun-dried tomatoes

My tomatoes did not do very well at all this year.  First deer decided to eat them and my cucumbers so we put up a fence.  Then bugs started taking over.  Finally, with the excessive wind and rain we saw this summer, there was not a whole lot left to work with.  I salvaged enough for my dad to make sauce and a few more are still growing.  I also picked enough to make sun-dried tomatoes.

Sun-dried tomatoes have a great texture and are easy to throw in pasta dishes, dips, or pizza.  I love them and this recipe to make them in the oven is easy and versatile.  You can season the tomatoes with whatever herbs you have or prefer.  I really wanted to go and get some from Calicutts, but I was feeling lazy.  Their Herbs de Provence or Mediterranean blends would be perfect.  Instead, I used some garlic sea salt, rosemary, oregano and whatever else I could find in the cupboard.sun-dried tomatoes

Once the tomatoes have been in the oven long enough, you can flash freeze them and store them in a freezer bag or you can place them in a jar and cover them with more olive oil.  I have plans to make a cheesy pasta dish with these sun-dried tomatoes.

Sun-Dried Tomatoes

Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Author Mikaela

Ingredients

  • 3 large tomatoes
  • 3 cloves garlic minced
  • Garlic sea salt
  • Rosemary
  • Oregano
  • Other herbs or salt of choice
  • Extra virgin olive oil

Instructions

  1. Preheat oven to 200F.
  2. Halve the tomatoes then slice in thirds. Line a baking sheet with foil and place the tomatoes on the foil skin side down.
  3. Sprinkle with the garlic and herbs and top with extra virgin olive oil.
  4. Dehydrate in the oven for 6-8 hours.

If you make sun-dried tomatoes, what herbs do you like to use?