Ingredients
- Roma Tomatoes, 2 lbs
- Olive Oil, 2 tablespoons
- Garlic, 2 cloves, minced
- Italian Herb Blend, 1 tablespoon
- Balsamic Vinegar, 1 tablespoon
- Sea Salt, 1 teaspoon
- Black Pepper, 1/2 teaspoon
Instructions
- Step 1: Wash and core the Roma tomatoes. Cut them in half lengthwise.
- Step 2: Gently press the tomatoes to remove excess seeds and moisture.
- Step 3: In a large bowl, combine olive oil, minced garlic, Italian herb blend, balsamic vinegar, sea salt, and black pepper. Toss the tomatoes in the mixture to coat evenly.
- Step 4: Arrange the tomato halves, cut-side up, on the dehydrator trays, ensuring they are not touching.
- Step 5: Dehydrate at 135°F (57°C) for 6-12 hours, or until the tomatoes are leathery but still pliable. The drying time will vary depending on the humidity and thickness of the tomato halves.
- Step 6: Let the sun-dried tomatoes cool completely before storing them in an airtight container. You can store them in the refrigerator for up to 2 weeks or in the freezer for longer storage.
Notes
- Store your sun-dried tomatoes submerged in olive oil in the fridge for enhanced flavor and extended shelf life.
- To revive slightly dried-out tomatoes, briefly soak them in warm water or broth before using.
- Serve these flavorful sun-dried tomatoes as a vibrant addition to pasta dishes, salads, or antipasto platters.
- For a richer depth of flavor, lightly roast the garlic before mincing and adding it to the marinade.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American