Savory sun-dried tomatoes are great to have on hand for making homemade sauces, dips and spreads. But in order to have them, you have to buy them. If you’re familiar with my blog, you know by now that I’m not a fan of store-bought, preservative-packed items. That said, I’ve come up with a fool-proof recipe to make them (and store them) at home! Plus, when stored in a pretty jar, the deep-red dried tomatoes you’re left with double as gifts you can share with family and friends for special occasions. I’m a huge fan of canning and after trying this recipe you will be too. This process naturally gives your food a longer shelf life as they marinade in organic spices and seasonings—yum! Is your mouth watering yet? Mine is! Let’s get cooking.
Yields 16 oz
Ingredients
10 plum tomatoes, dehydrated*
3 cloves garlic, sliced
1 large sprig rosemary, cut into 4 pieces
10 basil leaves
16 oz. La Tourangelle 100% Extra Virgin Olive Oil
1/4 tsp. Spicely Organics Thyme Whole Tin
1/4 tsp. Simply Organic Basil
1/4 tsp. Simply Organic Oregano
Pinch Vitacost Fine Himalayan Pink Salt
Pinch Spicely Organics Ground Pepper Black
Directions
- Wash and slice plum tomatoes into evenly cut 1/4-in. disks and place onto dehydrator tray or baking sheet. Sprinkle tomato slices with salt and oregano (make sure to season each side).
- Set dehydrator to 95 degrees F. Insert tomatoes and cook 4-5 hours, depending on how thick you cut the tomatoes. Monitor tomatoes to ensure they do not get too hard–you want them to have a slight bend in them still.
- *To dehydrate in oven, cook tomatoes on baking or roasting pan at lowest temperature for 10-15 minutes, watching closely to ensure they do not brown.
- Once tomatoes are finished, stack into a mason jar with garlic, rosemary, thyme and basil. Fill jar with olive oil. Set on counter for up to 4 days or place in refrigerator for up to a week.
Chef’s tip: Smash garlic before you slice it. This will help release more flavor into the sun-dried tomatoes.
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