Ingredients
- Roma Tomatoes: 5 lbs
- Olive Oil: 1/4 cup
- Garlic Cloves: 4, minced
- Fresh Basil: 1/4 cup, chopped
- Dried Oregano: 2 tsp
- Sea Salt: 1 tbsp
- Black Pepper: 1 tsp
- Balsamic Vinegar: 1 tbsp
Instructions
- Step 1: Wash and core the Roma tomatoes. Cut them in half lengthwise.
- Step 2: In a large bowl, combine the olive oil, minced garlic, chopped basil, dried oregano, sea salt, black pepper, and balsamic vinegar. Mix well.
- Step 3: Add the halved tomatoes to the bowl and toss thoroughly to coat them evenly with the herb and oil mixture.
- Step 4: Arrange the tomatoes, cut-side up, on the dehydrator trays, making sure they aren't touching each other.
- Step 5: Dehydrate at 135°F (57°C) for 8-12 hours, or until the tomatoes are leathery but still slightly pliable. The drying time will depend on the humidity and thickness of the tomato halves.
- Step 6: Once dried, let the tomatoes cool completely before storing them in an airtight container in the refrigerator or freezer. You can also pack them in olive oil with additional herbs for longer storage.
Notes
- Store your sun-dried tomatoes packed in olive oil with extra garlic cloves for an intensified flavor that infuses the oil as well.
- Reheat by gently warming in a pan with a splash of olive oil to rehydrate them slightly and release their aromatic oils.
- Serve these vibrant tomatoes atop crusty bread with creamy ricotta cheese for a simple yet elegant appetizer.
- For a sweeter sun-dried tomato, choose riper, slightly softer Roma tomatoes, as they will concentrate their sugars during dehydration.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American