Sun Dried Tomatoes

Or nearly roasted to death, the first sounds way more appealing.  I have tried several methods for making sun dried tomatoes.  First I left them outside in the sun, yeah they get bugs or rot. Then I tried the dehumidifier, that took several days and dried them too much.  Maybe that was just a case of leaving them in there too long.  So the last thing I did was roast them on a baking pan.  OMG!  Not only do you get pretty dang tasty tomatoes you fill the house with a wonderful smell.  So where do you begin? I love the grape and cherry tomatoes.  All you need to do is cut them in 1/2.  But I even have done this with Roma tomatoes, I pick the smaller ones and slice them in to 3 or 4 slices.  The best part of doing this is that you can do small bunches with little effort.  We had a lot of supply issues in the garden last year.  Watch this year will bring us baskets of tomatoes at a time.  😀

Line your baking sheet with foil to avoid clean up.  Fill with your tomatoes of choice. 

Add a few smacked cloves of garlic.  Drizzle with olive oil and sprinkle with salt and pepper.  Bake at 350 degrees until they are done. And done is according to your likeness.

Now to store them I like to place them into the little cups you get dressing in at the restaurant, you can purchase sleeves of the 2 oz versions and lids at GFS, if you try to get them at Sam’s club you need to buy them by the case. Just cover them with olive oil and freeze upright, then you can just toss them in a zip bag once frozen.  These are a sweet delight!