Sun-dried tomatoes! YUM!

[Guest guest]

To make your own sun dried tomatoes:

 

Oil cookie sheet. Slice cherry tomatoes in half. You may salt tomatoes

and sprinkle with basil if desired...I DO!

 

Start cherry tomatoes in a hot 400º-450º oven.

Immediately turn down to 250º. Leave for 2 hours or until dried to

your liking.

 

OR:

 

At night fill a cookie sheet with tomatoes. Put in hot oven; turn off,

next day they are done. (though this isn't as safe, for reasons of bacteria

and such)

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FLAVOURED:

 

Sun Dried Tomatoes

 

small Roma or cherry tomatoes

coarse salt (such as Margarita salt)

vinegar

extra virgin olive oil

fresh rosemary, basil or thyme leaves (opt)

fresh garlic, peeled (opt)

 

Preheat oven to 200º

 

Cut small tomatoes in half. Arrange the tomato pieces, cut side up, on a

baking sheet. Sprinkle with salt. Place the baking sheet in the oven for 5

to 7 hours! Watch tomatoes carefully after 5 hours to make sure they do not

burn.

 

 

To preserve tomatoes:

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When pieces dry completely, they should have a dried, shriveled

appearance. As individual pieces dry completely, remove them, dip each

one in vinegar, and layer in a sterile glass jar. Cover the tomatoes

completely wit olive oil. Add optional herbs or garlic if desired.

 

These tomatoes will last for months in or out of the refrigerator, or

can be frozen.