Marinate:
Tomatoesolive oil/sunflower oil
3-4 garlic cloves, minced
1 tsp sea salt
Optional: dried dill, oregano, basil, tarragon, rosemary.
0,5 L Sterilised glass Jar:
Olive oil/sunflower oil, enough to fill the tomatoes’ jar
2 tsp dried garlic, oregano, rosemary, basil, tarragon
1 tsp Sea salt
Instruction:
TOMATO PREPARATION METHOD.
Cut the tomatoes in half, lengthwise. If the tomato is more than about 2 inches long, cut it in quarters.
Scrape out all of the seeds that you can without removing the pulp.
In a mixing bowl, whisk oil of your choice, sea salt and herbs. Toss in the tomatoes and allow them to marinate for 15 to overnight. I put my tomatoes to marinate overningt in the fridge.
After marinating, take the tomatoes out of the marinade and lay them on solid dehydrator sheets (I use also unbleached baking paper on top of the dehydrator sheet). Dehydrate at 100C until they’re dry and chewy for about 18 hours. Optional: put in the oven at 100C.
They shouldn’t dehydrated until there’re “petrified”, like wood, just barely dried through.
Sterilised jar and a cup . In a glass jar put sea salt, dried herbs and dried garlic and then pack tomatoes. Cover properly with olive oil and put in the refrigerator.
Oil-packed Sun-Dried Tomatoes keep indefinitely in the refrigerator. I had my last jar in May, absolutely fine.