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(1)

Sun Dried Tomatoes

Ingredients
  • Here is the way I do mine. First of all forget the sun. Too unreliable
  • and you have to cover them and take them in at night. I use an
  • electric dehydrator. You need good quality firm plum tomatoes. Roma
  • are good too. Core tomatoes and either halve or quarter them
  • depending on size. Remove seeds and gelatinous material. Sprinkle
  • lightly with salt and dehydrate until leathery but not brittle.
  • When they are sufficiently dehydrated toss them with a little white
  • vinegar and then dry thoroughly on toweling. Place tomatoes in
  • pint jars along with a clove of garlic and either a sprig of rosemary
  • or dried rosemary. You can also use basil or juniper berries or
  • whatever you like. Cover tomatoes with a good quality olive oil.
  • I use extra virgin. Close jars and let age for at least a month
  • in a cool dry place. Can be used anytime after that and keep for
  • quite awhile. The oil from the jars may be used on salad or
  • whatever. It is also excellent for a light pasta sauce. If you
  • don't want the oil packed tomatoes, then just dry them until brittle,
  • then store in airtight containers. To use them either use as is or
  • rehydrate by putting boiling water over them and letting soak for
  • a few minutes.
Instructions
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