Sun Dried Tomatoes

Lynnda Cloutier

By
@eatygourmet

These taste just like the expensive tomatoes you find in specialty stores.Source unknown


Featured Pinch Tips Video

Rating:

Comments:

Ingredients

6 lb
plum tomatoes
salt
2-3 sprig(s)
fresh basil
2-3 clove
garlic, optional
olive oil to cover

Directions Step-By-Step

1
Preheat oven to 200. Cut tomatoes in half lengthwise, leaving them attached at the bottom end and open them like a book. Line a baking sheet with foil and set a rack on top. Put the tomatoes on the rack, cut side up with enough space around them to allow air to circulate. Sprinkle the cut side lightly with salt. put tomatoes in oven, leaving door slightly ajar so moisture can escape. The tomatoes are done when they are slightly shriveled, deep red and dry but not crisp, about 6 hours. Do not allow the to burn. When tomatoes are done, remove them from oven, cool and pack into sterilized jars. Add 1 basil sprig and if desired 1 clove of garlic to each jar. Pour in enough olive oil to cover tomatoes and herbs completely, seal and store in refrigerator. makes 2 to 3 pints

About this Recipe