Recipe by JIM LAWLER
"Cherry tomatoes are easily dried in a food dehydrator. When I make soup or stew I throw in a handful, and they taste like they were just picked. You could also rehydrate them in warm water for some other use."
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I have dried tomatoes for years, however I sprinkle them with a little organic sea salt before drying. When tomatoes are almost totally dry, they need to still be pliable, run them quickly through the food chopper, pack in a small container, cover with olive oil and freeze for up to 6 months.
If you have a convection oven - set it really low. Then you don't need a food dehydrater. My new Electrolux oven worked PERFECT for this and i could do a million at one time.
The time will depend on your climate--I live in the desert and they don't take this long. I also like to use mine in the winter by putting a few in a small dish, pour salad dressing over them to steep a bit while I prepare the salad and then toss it all into the salad at the last minute. YUM!
These couldn't be simpler to make. Mine took a little longer to dry, but it was very humid at the time. You may want to add salt or herbs to these before drying, depending on your intentions, but being able to have them salt-free is definitely a bonus!
* Percent Daily Values are based on a 2,000 calorie diet.
Sun-dried Tomatoes II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 1
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