HOMEMADE SUN DRIED TOMATOES

Susan Cutler

By
@suak

A friend found this and thought of of me!


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Serves:

makes 48 pieces

Prep:

20 Min

Cook:

4 Hr

Method:

Bake

Ingredients

24 large
roma tomatoes, each cut in half lengthwise
2 Tbsp
dried italian herbs
2 Tbsp
kosher salt

Directions Step-By-Step

1
Preheat oven to 325F degrees.
Place metal cake racks on top of baking sheets. Place tomatoes halves on top of racks, cut sides up. Sprinkle evenly with herbs and salt.
2
Bake tomatoes for about three to four hours turning every so often until they are no longer squishy and wet. The tomatoes should be dry but still soft.
3
Cool and then store in storage bags in refrigerator up to three months. Or
Pack them in old minced garlic jars with a sprig of basil or a clove of garlic on top and put in the refrigerator for 3 months.
4
**Don't ask about canning, please. You will need to consult a canning recipe to do this.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy