One of my favorite things about summer is growing a vegetable garden. This was an exceptionally good year. You see, I had an abundance of tomatoes. I used some of the green tomatoes to make pickled green tomatoes, which by the way were delicious! But what does that have to do with making sun-dried tomatoes? Glad you asked, keep reading…
In July, I went on a two week vacation to visit my family in Chicago. Upon my return, I found a large harvest of ripe Roma tomatoes waiting to be picked. Of course, I had no intention of letting all those beautiful tomatoes to go to waste. So today, I pulled out my food dehydrator and made some “sun-dried” tomatoes.
If you want to make sun-dried tomatoes, but don’t own a dehydrator, you can simply roast the tomatoes in the oven (200 degrees for 6-8 hours) depending on the size of the tomatoes. Or you can do as the name suggests, and dry them out in the sun. Just be sure to cover them with cheesecloth, to keep the pests off. This method will take up to two or three days.
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