Every summer we end up with loads of tomatoes each week from our CSA shares from Huffman's Homestead . This gives us a lot to try new techniques and recipes with. I came across a couple recipes that call for sun-dried tomatoes, so I decided to make my own to see how it turns out. This recipe I modified from Gimme Some Oven - for all the variations, visit their website here.



INGREDIENTS

 

• Tomatoes
• Pink Himalayan Salt
• 3 Cloves Garlic
• 2 Tsp Thyme
• Olive Oil

 

DIRECTIONS

 

1. Heat oven to 250°F (or 225°F for Convection).
2. Line a large baking sheet with parchment paper.
3. Slice the tomatoes in half lengthwise. Place them cut-side-up on the baking sheet.
4. Sprinkle them lightly with the salt, do not over salt.
5. Bake for 2.5 to 3.5 hours, or until the tomatoes are dried out, keeping an eye on the tomatoes so that they don’t burn.
6. Remove from the oven. Serve immediately. 
7. Or to store, transfer the sun-dried tomatoes to a jar and fill with olive oil until the tomatoes are completely covered. Add in any desired seasonings (such as a clove of garlic and/or herbs), then cover and refrigerate for up to 2 weeks.