As I’ve mentioned, I LOVE fresh tomato time. However, even with enjoying them at EVERY meal I still often have more than I can use and/or give away. The quickest and easiest way I’ve found to deal with the excess is to dry them!
In case you haven’t checked lately, a tiny little jar of sun-dried tomatoes costs at least $5 at the store – and I can make them at home for a fraction of the cost – plus I grew them myself, so I know they are organic! Score.
Here is my easy and pretty much fool-proof method – the only way I’ve messed these up is to forget about them for too long – but luckily they smell delicious so that doesn’t happen often.
Fake “sun-dried” tomatoes
a bunch of tomatoes – if you have several pans you can easily use 20 or 30 tomatoes
extra virgin olive oil
sea salt, freshly cracked black pepper
any other seasonings you like (Italian mix, fresh chopped garlic, etc.)
Step one: slice your tomatoes in half if they are small or slices if they are large. Roma or cherry tomatoes work particularly well, but you can technically use any variety.
Step two: Place tomatoes in a 9×13 glass pan. Drizzle with olive oil and season with salt, pepper, etc.
Step three: Bake in the oven at anywhere from 175 to 225 until they start to shrivel. I’ll often start these at bedtime, stick them in the oven at 175 and they are perfect by morning – but you’ll need to play around with your oven until you get the temp and time just right.
These freeze VERY well – I typically make up a few bags of them and we enjoy them all year round!
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