I’ve never actually had sun dried tomatoes before (well, until after I made some). Luckily, James had bought 2 boxes of tomatoes (for a dollar!) not too long ago. I wasn’t sure what to make with them, but then I thought of sun dried tomatoes. I’d heard about how tasty and delicious they were, and they were indeed very tasty, with all the flavor of a tomato concentrated into a small volume. Eating them felt like a bit of summer. I think they were tastiest just before they completely dried. The same thing could also be done in a dehydrator (or under the sun if you’re going for authenticity).
Cook time: variable
Total time: variable
|tomatoes, chopped or sliced||I used grape tomatoes this time, and I've used many other varieties before.|
|herbs/seasonings||optional - I left them out so the tomatoes would be more versatile.|
|1. Gather all materials.|
|2. Spread tomatoes out on a baking tray. (Optional - If you’re using oil/seasonings, you’ll want to mix the tomatoes with those before putting them on the baking tray.)|
|3. Bake tomatoes at the lowest temperature your oven will allow until sufficiently dried. Flip the tomatoes once in a while so all sides can dry evenly. The time will be variable because the tomatoes will not all be the same size or have the same moisture content.|