If you are like us and planted tomatoes this summer then you are probably trying to figure out what to do with all of them now that it is full swing tomato harvest time. We have so many tomatoes we can barely keep up!
One of my all time favorite snacks are sun-dried tomatoes and since we have a plethora of them, I decided to try my hand at them.
- 1 pound Roma tomatoes
- Olive Oil
- 1 tablespoon dried thyme
- 3 garlic cloves chopped
- Once you have picked your tomatoes, wash them, remove the stems and cut them in half.
- I used my dehydrator which is really easy but you can always cook them in the oven on a low temperature. If you use a dehydrator, place the tomatoes on the try, filling in all the spaces until full. My tomatoes took about 14 hours to dehydrate all the way down until they was no more liquid in them.
- If you are packing them in olive oil, depending on how many tomatoes you have, pick a jar(s) where you can pack the tomatoes in tightly.
- Before adding dehydrated tomatoes fill the jar up about ¾ way up with olive oil, about a tablespoon of fresh thyme, chopped garlic cloves and a dash of salt.
- Let sit for about 30 minutes to allow the olive oil to infuse the garlic flavors and then add the sun-dried tomatoes.
- Screw the lid of the jar on tightly and put in the refrigerator for about 4 days.