Sun Dried Tomatoes, In A Dehydrator
Condiment, Vegetable
Ingredients
2-3 pounds fresh tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Optional:
Basil leaves, ~10-12
2 cups olive oil, as needed
Directions
Clean and dry the tomatoes. Slice them into fairly thin slices, about a quarter inch thick or less.
Lay out your tomatoes on dehydrator racks. Do not overlap.
Sprinkle the tomatoes with a bit of salt, pepper, dried basil and/or dried oregano. Cover, and turn on the dehydrator at 140 degrees.
Dry for 6-8 hours, flipping after 3.5 hours. Check them again after 6 hours, to ensure that they do not over dry. They should be dry, but still slightly pliable.
Notes
Store:
Store dehydrated tomatoes in a zip-top bag, squeezing out the air, in a cool, dry place for up to 2 months.
Oil Storage:
Layer the tomatoes in a jar with fresh basil leaves, rosemary sprigs, and a bit more salt, pepper, dried basil and dried oregano. Cover them in oil and store in the refrigerator in tightly capped jars. Should last 4 days.
Freeze:
If you refrigerate or freeze the bags, the shelf life will be extended to 6 to 9 months.
Nutrition
Calories: 55kcal | Carbohydrates: 3g | Fat: 4g | Sodium: 4mg | Potassium: 215mg | Fiber: 1g | Sugar: 2g | Vitamin A: 755IU | Vitamin C: 12.5mg | Calcium: 14mg | Iron: 0.4mg