Making Sundried Tomatoes

If you love the taste of sundried tomatoes but hate paying the grocery store price of those small jars, you might consider making them at home. All you need is a bunch of Roma tomatoes (San Marzano tomatoes are our favorite), a knife, and a dehydrator.

Uses for Sundried Tomatoes

If you aren't familiar with using sundried tomatoes, wait no longer!!! Sundried tomatoes add a lovely pop of flavor to so many different dishes. Here are some of my favorites:

• pasta with olive oil and garlic (add sundried tomatoes, artichokes, kalamata olives, basil and feta cheese)

• add to a tuna salad (I prefer a light vinaigrette on my tuna, rather than mayo)

• as a pizza topping

• to jazz up rice (just add chopped sundried tomatoes and some herbs)

• add to quiche or even to your fried eggs

• chop and add to mayo, then use for making sandwiches

• add to a veggie soup

• use as a salad topping

Watch My Husband (Andrew) Make Some Here

Steps to Make Sundried Tomatoes

1. Wash the tomatoes

2. Clean tomatoes - slice off stem end, cut tomato in half lengthwise, remove seeds

3. Place tomatoes on dehydrator trays, skin side down

4. Dehydrate at 135⁰F until all moisture is removed (24+ hours)

5. Place dehydrated tomatoes in a Ziplock freezer bag, and store in the freezer

To Re-hydrate for use:

1. Place the desired amount of tomatoes in a bowl

2. Pour boiling water over tomatoes to cover, let sit 10 minutes

3. Drain off the water

You can use freshly re-hydrated tomatoes or dry them off a little and store them in a jar filled with olive oil.

Pin It For Later