How to Make Sun-Dried Tomatoes
- Ready In:
- 12hrs 15mins
- Ingredients:
- 8
- Yields:
-
4 cups
- Serves:
- 10-15
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
- Scoop out the tomato seeds with your fingers, and discard, leaving the fibrous tissue intact.
- Place the halves, cut side up, on a baking sheet lined with parchment paper. Sprinkle with the salt, pepper, marjoram, and basil.
- 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.
- 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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RECIPE SUBMITTED BY
Even though I am still young (25) Life experince has aged me alot.
I learned to cook at both of my grandmother's knees (One southern American, one southern Irish) when I was about five. By ten I started collecting cookbooks and experinmenting on my own.
As a latch key kid I cooked for my four younger brothers and sisters.
My mom ran a small deli before she died when I was 17 so alot of my recies debuted there.
Now I run my own catering Buisness.
I am married to a wnderful man for five years now. I am a six year old daughter, sons who are four and three.
We are also raising my 14 year old sister and nine Year old stepsister and have a 16 year old foster daughter, all of which love cooking with me.
I am writing a cookbook with the hopes that when I pass I can leave my recipes for them
My cookbook collection has now reached over 1200.
Thank you for trying and reviewing my recipes..
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