Vegan – Gluten/Wheat Free – Nut Free – Soy Free
Home-Made Sun-Dried Tomatoes…oh how I love thee…let me count thy ways…
- Cheaper to make than to buy
- Get to season with herbs of choice
- Takes 5-10 minutes to prep and then the dehydrator does all the work
Done – Done – & – Done
First Step: Wash and Cut your roma tomatoes in half and use a spoon to scoop out all the insides and seeds. (You can keep this pulp and use it in a marinara sauce <— love being able to use everything.)
Second Step: Season your tomato halves with herbs of choice, or just leave as is. Some of my favs are Italian seasonings, basil and garlic, or just good ole sea salt and pepper.
Third & Final Step: Turn dehydrator on, sit back, and let it work its magic.
Depending on your dehydrator will depend on how long this process takes. Also it will vary on how big the tomatoes are. We have a dehydrator that has only 1 setting: ON! So for us we put them on and let them go overnight…min. of 8 hours. By morning some will be done, but there’s always a few that still have soft spots and we have to continue for a couple more hours; but always pull out the ones that are completely finished. You can guarantee an average of 8-12 hours for the whole process.
Once all tomatoes are shriveled and leathery, remove from the dehydrator and store in a airtight container or freezer bag. Place in a cool, dark place, or store in the freezer or refrigerator. They’ll last for six months at room temperature (as long as all the moisture is out, they won’t develop mold), but in the fridge or freezer, they can maintain flavor and texture for up to 18 months.
For storing tomatoes in oil:
Cover dried tomatoes in good quality olive oil. Add garlic and additional fresh herbs, such as basil and oregano (optional). Seal Jar and refrigerate. Tomatoes in oil without added garlic and herbs will keep several weeks in the refrigerator. If you add garlic or herbs, use tomatoes within a week to prevent spoilage. As a bonus, you know have flavored oil to add to your dishes or even use as salad dressing.
- Roma tomatoes - how ever many you want
- Seasonings of choice: salt - pepper - oregano - basil - Italian seasoning - garlic...
- Wash and cut roma tomatoes in half
- Spoon out inside pulp and seeds
- Sprinkle with herbs of choice
- Place in dehydrator for 8-12 hours or until tomatoes have reduced in size, shriveled and leathery, but not tacky.