By Connor Forbes
Last week I shared a recipe for sun-dried tomato encrusted salmon. What I didn’t mention is that the sun-dried tomatoes were homegrown and homemade. They are extremely easy to make and take very little effort. The real investment is time.
Ingredients
- 5 lbs roma tomatoes
- 2+ cups of olive oil
- 1 tbsp salt
To Make
Slice your tomatoes into 1/6ths lengthwise. Salt lightly. Dehydrate your tomatoes. If you have a dehydrator this is a bit easier but can also be done in an oven. You can do them outside in the sun as well though that is a bit harder to manage and I wouldn’t suggest it unless you know what you are doing. In a dehydrator, set temperature to 135 and timer for 10 hours. In an oven, set to lowest temperature and check every few hours. The texture you are looking for is mostly dry with some elasticity left. Fill a mason jar with the tomatoes. Add the rest of the salt. Add Olive oil until the tomatoes are fully covered. And you are ready to start enjoying.
These will get better with time. Ensure tomatoes stay submerged or you risk mold starting to form.