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Sun Dried Cherry Tomatoes

Do you love those sun-dried tomatoes in oil that you get from the deli in jars? I know I do but what I didn't realise was how good they are just dried. When you dry cherry tomatoes they turn into savoury snacks, I say savoury but actually they are very sweet with no added sugar.

Because of botulism, I don't store my tomatoes in oil, I've done alot of reading around this and the conclusion is that the risk is really very small but they store so well dried that if I know I want some, I'll just make up the amount I'm going to use a couple of days earlier and store in the fridge.

I used 10lbs of cherry tomatoes when I did this batch (and I've got a very small jar left) but you can do as many or as few as you like

Category

Yields1 Serving

 Cherry Tomatoes (any sort, whatever variety you want)
 Black Pepper
 Salt ( I use Himalayan Pink Rock Salt because I like it and I have it in the cupboard)
 Favourite Herbs (fresh or dried, doesn't really matter)

1

Slice the cherry tomatoes in half through the eye and spread on the dehydrator tray evenly, cut side up. With cherry tomatoes you don't need to worry about removing the seeds like you would with a larger variety.

2

Season well with black pepper and salt and sprinkle with your favourite herbs. Oregano and basil are good, basil on it's own, garlic granules work, whatever you feel like.

3

Turn the dehydrator on and leave for about 12 hours, you'll know they are done when they are still pliable but not wet. Some will dry quicker than others due to the flow of the air. Remove them otherwise you'll end up with nothing. If you don't have a dehydrator, you can do the same in a normal oven with it on the lowest setting and the door left open.

4

When cool store in an airtight jar or tin. If you want to put some in oil just do it in small batches and use them within a couple of days. I chuck the tomatoes in any tomato based sauce I'm making for added flavour, or whizz them up with a bit of water to make a sun-dried tomato paste.

Ingredients

 Cherry Tomatoes (any sort, whatever variety you want)
 Black Pepper
 Salt ( I use Himalayan Pink Rock Salt because I like it and I have it in the cupboard)
 Favourite Herbs (fresh or dried, doesn't really matter)

Directions

1

Slice the cherry tomatoes in half through the eye and spread on the dehydrator tray evenly, cut side up. With cherry tomatoes you don't need to worry about removing the seeds like you would with a larger variety.

2

Season well with black pepper and salt and sprinkle with your favourite herbs. Oregano and basil are good, basil on it's own, garlic granules work, whatever you feel like.

3

Turn the dehydrator on and leave for about 12 hours, you'll know they are done when they are still pliable but not wet. Some will dry quicker than others due to the flow of the air. Remove them otherwise you'll end up with nothing. If you don't have a dehydrator, you can do the same in a normal oven with it on the lowest setting and the door left open.

4

When cool store in an airtight jar or tin. If you want to put some in oil just do it in small batches and use them within a couple of days. I chuck the tomatoes in any tomato based sauce I'm making for added flavour, or whizz them up with a bit of water to make a sun-dried tomato paste.

Sun Dried Cherry Tomatoes
Sun Dried Cherry Tomatoes

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