Monday, September 20, 2010

Not-So-Sundried Tomatoes in Olive Oil

Summer is nearly over.. So it's time to save the tomato harvest.

I've already done two batches of diced tomatoes, and a large batch of tomato sauce. With more tomatoes STILL at hand, I decided I wanted to give dried tomatoes a whirl.

Tomatoes take between 12 to 24 hours to dehydrate completely. Ours took about 14 hours.

Once they're dry, you can store them under olive oil in a dark, cool cupboard.
In a mason jar, do the layer system!

Layer tomatoes
Pinch of salt
Pinch of garlic
Pinch of dried oregano (I used fresh from my garden)
Layer fresh basil leaves

Keep these layers going until you reach the top, then fill the jar with olive oil to cover. Press the tomatoes down a bit, and add more oil if you need to keep everything submerged.

Wait for 6 - 8 days before eating, so the oil can soften the tomatoes and the herbs can do their thing.
Easy! The longest part was waiting for them to dry!


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