Who doesn't love sun dried tomatoes?! You can pop them on a sandwich, add them to a pasta dish, lay them out with olives and cold cuts for a nice antipasto dish, or just eat them plain! But have you ever made them yourself? Today we're showing you how and you may never buy them again!
What you'll need:
- 8 lbs. fresh, ripe Roma tomatoes
- 2 tsp. salt
- 1 tsp. dried oregano
- 1 tsp. dried basil
- Capa di Roma EVOO
Preheat your oven to 170 degrees F. Cut all your tomatoes in half and remove the seeds. You don't want pieces longer than a couple inches, so quarter them if necessary.
In a small mixing bowl, combine your salt, and dried spices.
Arrange your tomatoes with the cut side up on a non-stick, large baking sheet. Do not use aluminum foil! Sprinkle your salt and spice mixture over them. Bake in the oven for about 3 hours. We suggest leaving the oven door open a bit to let moisture leave while the tomatoes dry.
Flip your tomato halves over, and bake again at the same temperature for another 2-3 hours, checking regularly.
In your dehydrator, set your tomatoes down cut side up at 140 degrees. Let cook for about 4 hours. Check tomatoes and flip every 3-4 hours. Total time in the dehydrator should be around 8 hours. You also have the option of sun drying them. This can take approximately 3 days and must be done in dry, hot weather.
Be sure to enjoy with some delicious olive oil and buon appetito!