How to Make Sun-Dried Tomatoes |
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Prep Time: 15 Minutes Cook Time: 720 Minutes |
Ready In: 735 Minutes Servings: 4 |
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These gourmet treats have a hefty price tag in stores.. it's really not so hard to just make them yourselves Ingredients:
2 lbs ripe roma tomatoes, halved |
4 tablespoons sea salt |
fresh ground pepper |
1 tablespoon dried marjoram |
1 tablespoon dried basil |
2 bay leaves |
2 tablespoons black peppercorns |
2 garlic cloves, cut into slivers |
Directions:
1. Scoop out the tomato seeds with your fingers, and discard, leaving the fibrous tissue intact.
2. Place the halves, cut side up, on a baking sheet lined with parchment paper. Sprinkle with the salt, pepper, marjoram, and basil.
3. Place the tray in a preheated oven at 210 degrees F. (100 degrees C.) for 12 hours. If the tomatoes are drying out too quickly, leave the oven door slightly ajar.
4. When the tomatoes are dry and have cooled, pack them into a sterlized jar. Add a bay leaf, a few peppercorns, and some garlic slivers, cover with olive oil, and seal. Store in refrigerator up to three months.
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