So-Simple Sun-dried Tomatoes in Olive Oil

YUM! YUM! YUM! This is summer in a jar.

If you are like me, you have more Giant Cherry, Juliet, and Yellow Pear tomatoes than you can possibly eat. So here is a fabulous recipe (that my mother, Carol, taught me) that stores in your refrigerator that is perfect for quick meals, a tasty appetizer for unexpected guests, or an all-around delicious treat that is like summer in a jar.

So-Simple Sun-Dried Tomatoes in Olive Oil

Smaller varieties of tomatoes (I used Sun Golds, Giant Cherry, Juliet and Yellow Pears)

Quality Organic First Pressed Olive Oil

Fresh Garlic

Fresh Basil

Cracked black pepper

Sea Salt

The How To:

Specific amounts were not used on the recipe because it depends on how many tomatoes you have to use. I had several pounds.

First you need to wash the tomatoes and pat dry.

A great way to get the film off if you are using store bought tomatoes is to soak them in water with 1/2 cup of white vinegar for 15 minutes. It will clean them and get the wax off.

Next you slice all the tomatoes in half and place skin side down on a dehydrator sheet. A silpat works best. Lightly sprinkle with sea salt.

If you do not have a dehyrator, use a cookie sheet lined with parchment paper and set oven as low as it will go. When you place the cookie sheet in, do not close the door the whole way.

Set dehydrator to 114 degrees for 5 hours and occasssionally check them. The Juliets naturally have less pulp, so they were done long before the other ones. Keep checking. The goal is to have them still pliable with some texture. You do not want them hard!

Next, when the tomatoes are done, put in jar with basil, fresh chopped garlic, sea salt, pepper, and cover with olive oil. Use a spoon to mix up. Put in refrigerator for super quick meal of pasta, or bruschetta, or any other ideas you may have.

This is what I made today with sliced and toasted ciabatta bread, diced avocado, sun-dried tomato mix, more fresh basil, a few diced red onion, herbed goat cheese, and then drizzled with olive oil. It was fantastic!