Sun-Dried Tomatoes – Easy recipe

There are two kinds of sundried tomatoes dry-packed or packed in olive oil. Sun dried tomatoes have a pungent sweet-tart flavour, they are chewy and have a similar texture as dried fruit. They retain most of their antioxidants and vitamins and are an excellent way to preserve fresh tomatoes.



Ripe Plum tomatoes


Preheat your oven to the lowest setting
Slice the tomatoes across to 1-inch thick pieces. (If you are using large tomatoes using a small spoon remove seeds if you wish)
Place tomatoes cut-side up on a baking sheet lined with parchment paper and cook until tomatoes become dry and chewy this can take 2 - 4 hours or more depending on your oven
Cool before storing in glass jars with or without olive oil and tightly seal with a lid
To dry tomatoes in the sun place them on a baking sheet and leave in the sun for two days bringing them in at night
To use a dehydrator follow the manufacturers instructions
To add various flavours to the tomatoes, sprinkle the tomatoes with your favourite spices and drizzle with a little olive oil and then dry. If you are storing them in olive oil, you can add garlic and herbs.
To store sundried tomatoes with or without olive oil place them in clean, dry glass jars with an airtight lid in a dark place. Once you open the ones packed in olive oil keep them refrigerated, the oil will solidify so just before use bring them to room temperature

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