Sun Dried Tomatoes - Easy to Make - New Options For Flavor

30 years ago, I discovered sun dried tomatoes. Once I was introduced to them, I tried them in many decisions. Sun dried tomatoes can change a dish dramatically with the bold flavor. I used them in pasta dishes warm and cold, salads, and chicken dishes. I even included them in pizza and wraps. I am going to reacquaint myself to those recipes. For now, I wanted to share how making them are a much better option then buying them in a store. You can, as with any recipe make them your own which emboldens the flavors. 

You can technically use any tomato. My go to are Roma tomatoes. The slices are perfect every time. I have also used cherry tomatoes and cut them in half. The key is more the process than the choice of tomato.

Ingredients

10-20 Roma Tomatoes

Extra Virgin Olive Oil

Parsley Flakes

Garlic Powder

Cracked Black Pepper

Sea Salt (Optional) 

You will cut the tomatoes in flat circular rings. Lay them flat on a pan. Next, pat them with a paper towel. Try to get them as dry as you can. Next, you will line provide a slight sprinkling of the extra virgin olive oil. (Very Light) This will help absorb the seasonings. Place the tomatoes on the dehydrator. I season them on the dehydrator shelves. A generous amount of Parsley flakes and garlic add a great flavor. A lighter touch of cracked pepper and salt are optional.

Place the trays in the dehydrator. I used the dehydrator in my Air Fryer. The digital temperature was an awesome way to make sure you do not over dehydrate. Also the timer allow for you to monitor them better. If you use a traditional dehydrator, be sure to check and rotate the shelves to ensure the tomatoes are perfect. 

How to tell when done? 

The tomatoes will shrivel and have a tough outer texture while somewhat softer. They may start to stick a bit to the dehydrator due to loss of moisture and the low heat. (No worries) . My suggestion is to try one or two for the desired texture, then take them off.

Storage

The crop is quite small, however as you make more, you will want to store them. You have a few options. In a canning jar, you can store them with fresh basil and garlic and drizzle with olive oil. Make sure they are immersed fully in the oil. The other option is to use a sealing machine if you have one and freeze them. They do freeze well as long as you use a sealer.