Sun-Dried Tomatoes

In this recipe we are making Sun-Dried Tomatoes

Servings: 1 Jar

Author:

Prep Time
5 minutes

Cook Time
11 hours

Total Time
11 hours, 5 minutes

Side Dish

Italian

tomato preserving Canning dehydration

🧂 Ingredients

1 Wash and cut your cherry tomatoes in half
2 Lay them on a tray with the cut side facing up
3 Program your Dehydrator for 6 Hours on 60 °C/ 140 °F
4 After 6 Hours they should still have some moisture in them. Program for another
6 Hours on 60 °C/ 140 °F
5 Remember to shift the trays around ones in a while.
6 After the tomatoes are completely dried, add them in a sterilized jar with
Rosemary, Thyme, Garlic and Salt. Fill the jar with Olive oil until fully
covered.
7 Sun-dried tomatoes preserved in oil keep their best quality for 1 year. Keep
them in a cool and dry place, away from sources of heat and direct sunlight.
Make sure the jars are intact and the lids are not bulging. As long as no oxygen
or moisture can reach the tomatoes, they should last very well.