Supermarket tomatoes most of the time taste bland and are watery. The tomatoes are harvested before they are ripe in order to make it easier to ship them which results in the missing flavor. The heirloom tomatoes I picked up at a local farm stand had a beautiful aroma and tasted so sweet. The health benefits of these freshly picked tomatoes far supersede the supermarket tomatoes. I was so excited when I smelled these tomatoes that I brought home way too many. To preserve them, I dehydrated some of the tomatoes. It is so easy to do and they are so delicious. If you have limited sun (or don’t feel like waiting for nature to do its magic) you can use your oven or a dehydrator- see instructions below.


Homemade Sun-Dried Tomatoes


Sea Salt


1. Using a very sharp knife, cut your tomatoes into about 1/4 inch thick slices and sprinkle with a little sea salt.
2. If you are using an oven, preheat to 200, or the lowest setting. Arrange the tomatoes, cut side up, on an oven rack and bake for about 6-12 hours.
If you own a dehydrator, its great to use it for drying tomatoes. Arrange tomatoes cut side up on the dehydrator rack. Set the temperature to 135 degrees. Mine took about 12 hours to dry.

Check on the tomatoes after a couple of hours- they should still be slightly flexible and not so brittle they’ll break.

These sun-dried tomatoes are great for adding flavor to sauces, dips, dressings, you can soak them in oil and use them as a side dish or on top of your salad. You can also make a tomato paste out of them by mixing them into a powder in your blender and then adding water to them.


Category: Condiments, Sides, Snacks
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