I picked an enormous bowl full of heirloom tomatoes the other day but since I’m still feeling a little under the weather, instead of making salsa, I went ahead and whipped up a batch of sun dried tomatoes instead. {Well technically, they’re called dehydrated tomatoes}. 😉

I LOVE adding sun dried tomatoes to homemade pizzas, pasta salads and rustic soups in the winter time. So in the summer I like to stock up as much as I can.

My recipe for dehydrated tomatoes is pretty simple.

Ingredients

5 pounds small, ripe tomatoes, halved {I like to use cherry tomatoes}
2 tablespoons olive oil {Zoe brand is my favorite}
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon pepper

Directions

Mix all the ingredients together in a large bowl. Spread seasoned tomato halves on dehydrator trays and cook for 6 to 10 hours at 135 degrees or until the tomatoes are nice and chewy.

Once the tomatoes have finished drying, store them in an airtight container and place in the refrigerator and use within 1 month.  If you’d like to freeze your tomatoes, simply place them in portioned bags {I do 1/2 cup portions} and place the tomatoes in zip baggies then toss the tomatoes in the freezer to enjoy all winter long.

Do you have a food dehydrator but don’t know where to start?  Check out the book The Dehydrator Bible: Includes over 400 Recipes By Jennifer MacKenzie.  With over 400 recipes, your sure to find something everyone in your family will like.

~ Looking for a dehydrator?  Go HERE.  Amazon has a ton of them in stock right now.