I loveeeeeeeeeeeeeeee sun-dried tomatoes.
Amazing in salads, spectacular in eggs, da’ bomb in pasta, delicious on top of chicken…. the uses are basically endless! Plus, they’ll keep a lot long than fresh tomatoes which are infamous for going bad at my house (Garden Life huh?)
Sun dried tomatoes can be pricey depending on what you consider pricey lol (they’re pricey to me), so these homemade sun dried tomatoes are a great way to save some coins AND if you have a garden, its a great way to use a bunch from harvest.
I used my oven but if you have a dehydrator, that’s definitely the way to go!
Thank me later, boo!
– Tomatoes (i used a combination of roma and grape because I had them on hand)
– teaspoon of dried basil
– salt to taste
– parliament paper sprayed with oil
– Baking sheet
- Preheat oven to 200 degrees (I didn’t do this first in the video but my oven takes like 2 minutes to warm up to 200 degrees)
- Wash and halve tomatoes then squeeze out the seeds.
- Season the tomatoes with salt and basil.
- Spread the cut tomatoes on a large baking sheet (covered with parliment paper that has been sprayed with oil). Be sure to space the tomatoes out so they can dry properly.
- Bake until tomatoes take on a leathery texture . About 2-4 hours; smaller pieces will require less oven time…. I’m speaking from personal experience here lol
*Dried tomatoes can be stored in the fridge or freezer, or in a jar completely covered with olive oil. In the fridge, they should be last for about 6 months.
I used my sun-dried tomatoes in my brunch scrambled eggs (eggs scrambled with spinach, sun dried tomatoes, garlic), a salad and some Gardien vegan Crabless cakes. Sooooooooo goood!