If you love the taste of sundried tomatoes but hate paying the grocery store price of those small jars, you might consider making them at home. All you need is a bunch of Roma tomatoes (San Marzano tomatoes are our favorite), a knife, and a dehydrator.
Uses for Sundried Tomatoes
If you aren't familiar with using sundried tomatoes, wait no longer!!! Sundried tomatoes add a lovely pop of flavor to so many different dishes. Here are some of my favorites:
pasta with olive oil and garlic (add sundried tomatoes, artichokes, kalamata olives, basil and feta cheese)
add to a tuna salad (I prefer a light vinaigrette on my tuna, rather than mayo)
as a pizza topping
to jazz up rice (just add chopped sundried tomatoes and some herbs)
add to quiche or even to your fried eggs
chop and add to mayo, then use for making sandwiches
add to a veggie soup
use as a salad topping
Watch My Husband (Andrew) Make Some Here
Steps to Make Sundried Tomatoes
Wash the tomatoes
Clean tomatoes - slice off stem end, cut tomato in half lengthwise, remove seeds
Place tomatoes on dehydrator trays, skin side down
Dehydrate at 135⁰F until all moisture is removed (24+ hours)
Place dehydrated tomatoes in a Ziplock freezer bag, and store in the freezer
To Re-hydrate for use:
Place the desired amount of tomatoes in a bowl
Pour boiling water over tomatoes to cover, let sit 10 minutes
Drain off the water
You can use freshly re-hydrated tomatoes or dry them off a little and store them in a jar filled with olive oil.
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