Sun-dried tomatoes do taste different than normal tomatoes — more sultry and indulgent. When I make marinara, I MUST use sundried tomatoes. As always with pre-packaged ingredients, be sure to check the packaging to ensure the sun-dried tomatoes are chemical-free. They are often preserved with chemicals, but sometimes not with anything, and other times with sea salt and olive oil.
Rich in lycopene (like cooked tomatoes ~ but without cooking them!), sun-dried tomatoes are thought to help reduce the risk of heart disease and cancer. They are also a good source of Vitamin C and iron.
HOW TO MAKE YOUR OWN “SUN-DRIED” TOMATOES
- Slice the tomatoes from the top (where the vine once was attached) to the bottom, in slices that are approximately 1/4″ thick.
- You may then do 1 of 2 things: The first option is to go ahead and put the tomatoes straight onto your dehydrator screen (NO Teflex sheets or parchment paper needed). Make sure they are not stacked and barely touching.
- If you would prefer, you may add some oil, herbs (fresh and chopped/torn to small pieces -OR- dried), and some sea salt. Keep in mind that the flavors will intensify in the dehydration process. After lightly coating the tomatoes, you may go ahead and follow the step above.
- Keep the dehydrator on 115 degrees and run it for 8-12 hours (the humidity, altitude and temperature in your area may cause fluctuations). Expect to be on the longer end regarding the drying time if you coated your tomatoes in olive oil and herbs.
- Voila! You can store your dried tomatoes in sealed bags OR a glass jar. ENJOY!!
NOTES ON STORAGE LIFE
- Storing on the counter in sealed bags or glass jars = 1-2 weeks shelf life.
- Storing in the fridge = 2-4 weeks shelf life.
- Storing in the freezer = Up to several months or even a full year shelf life
See also: Tomato