Sun-Dried Tomatoes
Sun-Dried Tomatoes is an easy dinner. Made with small tomatoes (roma, cherry, standards), coarse salt, vinegar, olive oil and fresh rosemary, basil or thyme, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π¨βπ³ Instructions
Cut larger tomatoes in quarters, cherry tomatoes in half. Arrange on cookie sheet, cut side up.
Season to taste with salt. Place cookie sheet in a 200Β° oven for about 7 hours.
Watch that tomatoes do not burn. When done, tomatoes should have a dried, shriveled appearance. Dip each tomato in vinegar and layer in sterile glass jars. Cover tomatoes with olive oil. Add herbs. Tomatoes will last for months in or out of the refrigerator.
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