My tomatoes did not do very well at all this year. First deer decided to eat them and my cucumbers so we put up a fence. Then bugs started taking over. Finally, with the excessive wind and rain we saw this summer, there was not a whole lot left to work with. I salvaged enough for my dad to make sauce and a few more are still growing. I also picked enough to make sun-dried tomatoes.
Sun-dried tomatoes have a great texture and are easy to throw in pasta dishes, dips, or pizza. I love them and this recipe to make them in the oven is easy and versatile. You can season the tomatoes with whatever herbs you have or prefer. I really wanted to go and get some from Calicutts, but I was feeling lazy. Their Herbs de Provence or Mediterranean blends would be perfect. Instead, I used some garlic sea salt, rosemary, oregano and whatever else I could find in the cupboard.
Once the tomatoes have been in the oven long enough, you can flash freeze them and store them in a freezer bag or you can place them in a jar and cover them with more olive oil. I have plans to make a cheesy pasta dish with these sun-dried tomatoes.
- 3 large tomatoes
- 3 cloves garlic, minced
- Garlic sea salt
- Other herbs or salt of choice
- Extra virgin olive oil
- Preheat oven to 200F.
- Halve the tomatoes then slice in thirds. Line a baking sheet with foil and place the tomatoes on the foil skin side down.
- Sprinkle with the garlic and herbs and top with extra virgin olive oil.
- Dehydrate in the oven for 6-8 hours.
If you make sun-dried tomatoes, what herbs do you like to use?