So I promised to share my recipe of homemade sun-dried tomatoes. I actually took the recipe from Pick Your Own and added around the same amount of spices (kosher salt, ground black pepper, dried basil leaves, and dried parsley). Instead of using an oven, I prefer to use my dehydrator because… well, what’s the point of having one if I can’t use it?
Homemade Sun-Dried Tomatoes
1) As much tomatoes as you want, skin peeled and cut in half (seeds can be removed as well too): Method of skin removal follows below.
I sprinkled first salt, then some ground black pepper, dried basil leaves, and then dried parsley leaves.
At this point, I put the tomatoes in a plastic container and then put it in the fridge overnight to let the dried spices and herbs soak their flavors into the tomatoes.You can actually skip this part, as it’s not necessary. I put it in the fridge overnight more out of sheer laziness rather than wanting to let the flavors soak EDITED NOTE TO ADD: I actually wouldn’t recommend putting the tomatoes in the fridge overnight as when I took it out this morning, they were soaked in their own liquids… not good, in my opinion.
The next morning, pop it into my wonderful dehydrator:
A couple of hours later…
Looks gorgeous, don’t they?
They should feel leathery but be completely dry with no tomato juices oozing out at all. They should not be brittle.
Store them in a vacuum seal bag but I just let them cool down on the dehydrator tray and then put it in a plastic bag in the fridge until they’re ready to be stored into a glass jar
Enjoy them on your favorite dishes!