We have an abundance of cherry tomatoes rolling in and to keep up with them I've been drying them in the oven which we store for later use in recipes.
It's a really easy and simple process although it is a little bit of commitment when it comes to how long it takes. I like to toss them in the oven, then putter around the homestead while they dry!
A couple tips to keep in mind:
• Leave space between the tomatoes to let the heat get between them to help them dry. If they are placed tightly together, it will take much longer.
• Only bake one cookie sheet at a time to properly disperse the heat. I've made the mistake of trying to bake a tray on each rack and I ended having to remove one and do them one at a time!
How to use:
I've been asked many times how we use them, here are a few different ways we use them to recipes! We add them to a variety of different dishes from pastas like veggie Alfredo and veggie stroganoff, pizza topping, in salads—especially broccoli salad as well as veggie wraps. We also love making sun-dried tomato risotto with them.
Ingredients
Cherry Tomatoes
Pink Himalayan Salt
Directions
Preheat oven to 225°F. Line a cookie sheet with parchment paper.
Rinse tomatoes and pat dry. Slice tomatoes in half, lengthwise and place seed side up on cookie sheet leaving a small space between them. Sprinkle with sea salt.
Bake in oven for 5 hours. At the 4 hour mark, check the smaller tomatoes as they may be fully dried. Remove them and continue drying the larger ones.
Tomatoes are 'done' when they are no longer wet or squishy, but still chewy and slightly flexible.
Store in a jar and refrigerate.
TO USE: place in a glass bowl with hot water for a couple minutes to rehydrate.
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