SUN DRIED TOMATOES

🍅 CHERRY TOMATOES 🪴 ITALIAN SEASONING 🧂 SEA SALT  🏺 OLIVE OIL IF OIL PACKING AND 🌿ASSORTED HERBS

SLICE THE CHERRY TOMATOES INTO 1/4" THICK SLICES

LAY ON A PARCHMENT LINED BAKING SHEET

SPRINKLE WITH SEA SALT AND ITALIAN SEASONING

HEAT OVEN TO 225, AND DEHYDRATE 2 HOURS, ROTATE PAN, AND DEHYDRATE ANOTHER 1 HOUR 

OR USE A DEHYDRATOR SET TO 135 DEGREES FOR 5-7 HOURS

YOUR CHERRY TOMATOES ARE DONE WHEN DRY, LEATHERY, AND CRISPY, WITH NO VISIBLE MOISTURE

LET THEM COOL

YOU CAN STORE THEM IN A LARGE MASON JAR AND RING WITH CHEESECLOTH ON TOP

OR OIL PACK WITH GARLIC, BASIL, AND ROSEMARY IN JARS

OR US AN ICE CUBE TRAY, YOU CAN FREEZE THE CUBES

AND TOSS INTO PASTA SAUCES

KEEP REFRIGERATED, BRING TO ROOM TEMP TO USE

MAKE SOME SUN DRIED TOMATO BUTTER GET THE RECIPE 👇🏻

WHICH IS GREAT SLATHERED ON WARM BAGUETTES!

OR USE THEM IN ITALIAN TUNA SALAD WRAPS! 

THEY WILL LAST UP TO A YEAR IF KEPT DRY!