There is nothing that I love more than heading out to my garden and picking these super sweet cherry tomatoes! I have really never been a fan of them until I started to grow them myself. Oh my goodness there is no comparison to store bought. I grow sweet 100′s and they produce these beautiful miniature tomatoes that are so sweet it taste like I am having some candy (well maybe not that sweet :lol:). This year I grew yellow and red sweet 100′s and my plants produced so many tomatoes that I thought I would make some sun dried tomatoes to enjoy throughout the upcoming winter. It really is super easy to make sun dried tomatoes! Now I am giving you the oven & dehydrator methods in this recipe, but I would like to note that you can also dry these in the sun too. I have placed my pan of tomatoes in a sunny window in my car and allowed them to bake (the car gets super hot with the windows up). It worked beautifully! So you have several options on making this delicious recipe.
The first thing you want to do is head on out to your garden and pick 2-4 cups of cherry tomatoes. You can also use other tomatoes with this recipe if you would like. If you aren’t growing any, no worries. Head to your local farmers market and you will see plenty there! Now clean your tomatoes and cut them in half and place into a bowl. Add the olive oil, salt and spices and gently stir. Place tomatoes cut side up onto a cookie sheet lined with parchment paper or put them directly onto your trays of your dehydrator. Follow the temperature guide below (in the recipe) and cook until the tomatoes are dry (4-8 hours). Store in an airtight container in a cool dry place. Enjoy on salads, pizza or any other dish you need to add some flavor too!
- 2-4 cups of cherry tomatoes
- 1-2 tbsp olive oil
- unrefined sea salt to taste
- basil, Italian seasoning (optional)
- Preheat oven to 200 F. If using a dehydrator, set temperature at 140 F.
- Slice tomatoes in half and place in bowl.
- Add olive oil, salt and seasoning of choice
- Line a cookie sheet with parchment paper and place the tomatoes cut side up onto the cookie sheet. If using a dehydrator, simply place on trays cut side up.
- Bake anywhere from 4-8 hours. They are done when you allow one to cool and they are dried all the way through. Start checking after 2 hours to see if they are done.
- Store in an air tight container in a cool dry place.
This post was featured on Melt In Your Mouth Monday, Monday Mania, Meatless Monday, Homestead Barn Hop, Make Your Own Monday,Slightly Indulgent Tuesday, Hearth & Soul Hop, Fat Tuesday,Fresh Bites Friday, Freaky Friday, Fight Back Friday
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