Sun-dried tomatoes are a beautiful and delicious ingredient used in cooking. Their intensified flavour and tangy sweetness have a profound impact on any recipe that uses them, making it oh so delicious. However, they are very costly when buying them in the store so you’re probably pretty picky when it comes to using them. It is definitely not one of those everyday ingredients because of the price; but, you grew your own garden and you have tomatoes coming out your ears so I’m going to show you how to make your own sun-dried tomatoes. That way, you can use your tomatoes and have a great little stock pile of jarred sun-dried tomatoes to use whenever you want and not break the bank.
- Avocado oil or olive oil
Preheat oven to 170 degrees.
Make sure that when you are picking tomatoes, you pick them at the peak of their ripeness. This will ensure maximum flavour when they become dehydrated and concentrated.
Give them a good wash to make sure they are clean and remove all the stems from the top.
Slice tomatoes and place them onto a cookie sheet. If you are using cherry tomatoes you only need to slice them in half. I’m using Roma Tomatoes so I sliced them into thirds, so they would dehydrate a little better.
Sprinkle salt over them and place in oven.
You will need to periodically turn them over to ensure even drying. Altogether they need to stay in the oven for about 4-6 hours until most of the moisture has left the tomatoes.
When finished, put them in a mason jar and pour avocado oil or olive oil over the top; store in the refrigerator for up to two months.
Now you have a great stock pile of delicious sundried tomatoes to add a little love to all your favourite recipes.