Sundried Tomatoes with Thyme in Olive Oil
This sundried tomato recipe uses a dehydrator to dry summer tomatoes at the peak of the summer season, ensuring you have a fresh tasting bounty all year long! Follow these easy steps to preserve your own sun dried tomatoes and mix into pasta, salad and sauces. This infused olive oil left over? An added bonus!
Equipment
- 1 dehydrator
Ingredients
- 3 Pounds Roma Tomatoes
- 4 sprigs Fresh Thyme
- 2 tsp Sea Salt
- ¼ White Vinegar
- ½ cup Olive Oil extra if you plan to preserve all of your tomatoes in olive oil and not dried on the shelf.
Instructions
- Rinse and scrub tomatoes well, making sure to remove all traces of dirt.
- Slice tomatoes in half and layer on dehydrator racks. Fill the racks, but do not overlap the tomatoes on top of one another, they will shrink as they dry. so if the edges touch that is fine.
- Sprinkle the tomato halves with sea salt, and layer the thyme sprigs over the tomatoes.
- Turn your dehydrator to 150℉ and let dry for at least 24 hours, checking at the 8 hour point for dryness. Adjust you drying time accordingly.
- When you have ensured the tomatoes are completely dehydrated and "sun-dried" give them a quick dip in the white vinegar before laying into a sterilized glass jar.
- Once you have packed your sundried tomatoes into the jar, fill the jar with olive oil and close lid tightly.
- Store sundried tomatoes in refrigerator for 2-3 months.
Nutrition
Serving: 0.25cupCalories: 401kcalCarbohydrates: 18gProtein: 4gFat: 37gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 26gSodium: 1574mgPotassium: 1084mgFiber: 6gSugar: 12gVitamin A: 3842IUVitamin C: 64mgCalcium: 52mgIron: 2mg
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