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Sund dried tomatos one rack

 

 

Eating seasonal is not only a wonderful way to make sure your family is getting the freshest produce available, but it is also much easier on your budget.

With the last freeze we had, tomatoes are just now coming into season where I live, and I want to make sure that I save as much of the bounty as I can for later.

Store bought fresh tomatoes when purchased out of season, just don’t have the flavor of the ones you can get locally. It has a lot to due with the long transit times, from farm to store, in the states at least, it can take a tomato up to 10 days to even get to the store.

If you can garden- DO! Even if you only have a small patio, a container garden is not out of reach. You can even grow a garden inside an apartment.

But, more on that later.

If you don’t have a garden and can’t can or dry your own tomatoes, you can always find out when they are in season in your area and get from a local farmer, farmer’s market or from your local grocery store.

Sun-dried tomatoes are very pricey in the store, and I have always wondered why. They are very easy to make.

So, when they are in season, load up! Plum aka Roma tomatoes are the best, all around tomato, for this or just about any other recipe. 

We are going to dry them in the oven, to really concentrate the flavor.

Instructions

Prep Time: 5 minutes

Total Cook Time: 90 minutes

Yields: About 12, ¼ cup servings

Ingredients

3-4 pounds of plum tomatoes
2 tablespoons extra virgin olive oil
3-4 cloves minced garlic, minced
2 Tablespoons dried basil

1 tablespoon each of the following;
Dried red pepper seeds or flakes

Dried Oregano
Dried sage
Dried rosemary
Black pepper to taste

Preheat your oven to 275 degrees. Cut the tops off the top and bottom of each tomato and remove the seed core. You can leave these halved or you can cut into quarters or even halve circles, however you like. In a large bowl combine the ingredients and tomatoes, make sure you get them really well coated.

On a roasting rack or aluminum grilling sheet- the kind with holes, evenly spread out the tomatoes. Then roast them for about 90 minutes to 2 hours, depending on how thick you cut them. Remove from oven and cool.

1/4 cup per serving.

After they are cool, you can either freeze them, and use them in a wide variety of healthy recipes!

Enjoy.

 

 Images: Klearchos Kapoutsis