sundried tomatoes

Name: Sundried Tomatoes
Cuisine: American
Ingredients: - fresh tomatoes; - salt (kosher is fine); - olive oil, extra virgin (evoo)

(4 ratings)

review

Recipe by

Donna Brown

West TN, TN

I ran across this recipe last summer for drying tomatoes and it is delicious and much cheaper than buying them in the grocery.

(4 ratings)

method Canning/Preserving

Ingredients For sundried tomatoes

1
Preheat oven to 200 degrees. Cut tomatoes in quarters, take out seeds. Place in single layers on foil lined cookie sheet. Sprinkle with salt and drizzle olive oil on tomatoes. Cook in oven 4-6 hours until dried as desired. Check on them occasionally and stir with a spatula. They can now either be placed in hot jars to can or small freezer containers to freeze. (I froze mine.) If desired before you can or freeze, basil, garlic, thyme, etc. can be added. Great in pasta, for dips, etc. I had lots of little cherry tomatoes last year, also, and they did great, too.
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