1/8 Photos of Sun-Dried Tomatoes
48 hrs 30 mins
In the beginning I dried my tomatoes on racks covered with cheese cloth, top and bottom, to keep out the bugs. This worked fine, unless I forgot to bring them in at night, then they were prone to get moldy. I bought a dehydrator, and wow! Most of my Roma Tomatoes become "sun dried". They are great to eat just as they are, as garnishes on hors d'oeuvres, cut up in salads, or in recipes calling for tomatoes. They have become a staple in our house. This recipe is an adaptation from Fancy Pantry 1986. I dry more than ten tomatoes! I wanted to post this amount so it would be easier to visualize and calculate in the nutrition column. My next step in this process is Sun-Dried Tomatoes in Olive Oil
My Private Note
sun dri ...
Units: US | Metric
- 1Cut tomatoes in half lengthwise with membranes in center.
- 2Scoop out seeds and juice with back of thumb.
- 3Cut wedge to get rid of core.
- 4Place on drying rack.
- 5Sprinkle lightly with salt.
- 6When dry, not brittle, just slightly rubbery, remove from rack and place in bowl.
- 7Toss with vinegar until all are moist, but not wet.
- 8Pat excess moisture with paper towel.
- 9Place in ziplock bag, squeeze out air, zip, and refrigerate in vegetable bin. (I keep mine for up to a year).
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Nutritional Facts for Sun-Dried Tomatoes
Serving Size: 1 (63 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 11.4
- Calories from Fat 1
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 3.1 mg
- Total Carbohydrate 2.4 g
- Dietary Fiber 0.7 g
- Sugars 1.6 g
- Protein 0.5 g