Beautiful Garden Grown Homemade Sundried Tomatoes

In the image is potato bread with goat cheese topped with Sundried Tomatoes

Sundried Tomatoes or AKA Dehydrator Tomatoes.

I have been looking at other ways to preserve food that we have grown outside of pickling. I will probably have to get ourselves a pressure canner in the future so I may preserve food items with lower acidity and not only have a shelf full of condiments, although I do really love pickles, so I am happy to have a years worth in supply. .

One of my ‘must haves’ was a good dehydrator. I have my mothers old one-temperature dehydrator and that is actually quite handy for drying herbs, but a little too long for drying tomatoes or other veggies. We luckily found this Excalibur on-sale and now all my dehydrating dreams may come true.

Starting with making Sundries tomatoes. You may also dehydrate in your oven too if you don’t have a dehydrator. This is how I have dehydrated food

for years without my mothers dehydrator. I used my cherry tomatoes… Roma’s would be great as they are more fleshy without a lot of seeds. As I mentioned before, sadly my Roma’s didn’t do too well this summer. But I did end up with an abundance of cherry tomatoes. .

Sundried Tomatoes

Tools Needed

• Dehydrator / or if using an oven you will need a couple cookie sheets & parchment paper

• 500ml Mason Jar (clean & sterilized) with Lid

• Mixing Bowl

• Measuring Spoons

• Wooden Spoon

List Of Ingredients

• 2 cups of thinly sliced dehydrated cherry tomatoes

• 3 cloves of garlic

• 1 teaspoon of crushed dried Italian parsley

• 1 teaspoon of crushed dried basil

• 1/2 teaspoon of balsamic vinegar

• 1/4 cup of extra virgin olive oil (add more if needed to fill jar)

• 1/4 teaspoon of salt

Directions

1. Set dehydrator or oven to 125F -- It took about 8 hours in the dehydrator because there was a lot of pulp & seeds. If using Roma tomatoes it would probably only be around 6 hours. — FYI: I did not dehydrate them fully dry. I did leave them a little tacky to touch as I was putting them in oil right away. PLEASE NOTE: If you are dehydrating them for later use, make sure they are fully dried before storing them in a sealed container.

2. Slice tomatoes thinly (1 cherry tomato I sliced in 3’s, some in 4’s if larger) . Layer on your dehydrator sheet equally spaced or on a cookie sheet with parchment paper if using the oven. - crack some salt & pepper on top to lightly season

3. In a mixing bowl mix together the dehydrated tomatoes with the dried italian parsley and basil and salt.

4. Using a 500ml clean & sterilized mason jar. Pack the tomatoes and her mixture into the jar and add in the 3 cloves of crushed garlic, balsamic vinegar - Mix well

5. Add the Extra Virgin Olive Oil to fill jar & completely cover. - seal with the lid & refrigerate. Enjoy with some freshly baked bread or a salad or pasta dish.

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