Are tomatoes still hanging on in your garden? They are in ours..not many, but some little ones and some cherry tomatoes are still pushing through the cold weather. I don’t expect them to last forever, so we’ll take advantage of them while they’re still coming.
We didn’t have a huge tomato crop this summer. It was actually pretty disappointing. I love fresh tomatoes! We were given a box of tomatoes for canning, and we had enough of our that we didn’t need to buy any for the whole summer-as in a couple tomatoes per week-, and the ones that are left are going in the dehydrator.
I mentioned before, but we purchased a dehydrator for ourselves with some anniversary money we were given this summer. We’ve used it regularly. It’s a staple on our kitchen counter!
I was looking for some salmon recipes on line. I’m not a huge fan of salmon, but I know it’s healthy, and this salmon was fresh caught and frozen and given to us. Turns out it was pretty good. I liked it more than I thought I would. One of the recipes I found included sun dried tomatoes. Well, I thought to myself….I’m going to make my own!
So here it is. Easy Peasey. If you don’t have a dehydrator this would work just as well in the oven. Simply place the tomatoes on parchment/baking paper on a cookie sheet and heat at about 200 degrees F for about 2 hours.
First, rinse your tomatoes. Then cut the stem out, getting down just a little bit to remove the hard part inside the tomato. Next, slice tomatoes thinly, about 1/4 inch and lay across dehydrator tray. Really pack them tight, not overlapping, but they can be touching.
Sprinkle fresh or dried oregano on top if you choose. Place the dehydrator racks in your dehydrator, cover and turn the power on.
They will take 2-3 hours to dry thoroughly. When they are dry through place them in a jar and cover with olive oil. Close a lid over the jar and set on your counter or in a cupboard for keeping. As you get more tomatoes continue to add them to your jar.
Use these as you would use sun-dried tomatoes!