Sun Dried Tomatoes Packed in Oil

Sun dried tomatoes are one of my favorite additions to a…

• turkey & arugula baguette sandwich with melty swiss

• homemade prosciutto, mozzarella & arugula pizza

• in fresh pasta with garlic, butter, spinach & parmesan

Mmmmmmm.

When we have a plethora of big slicing tomatoes out of the garden, I quickly make several batches of these packed in oil to save for winter months. This is one of the easiest and tastiest ways to preserve tomatoes.

Sun Dried Tomatoes Packed in Oil

Fresh ripe slicing tomatoes

Dehydrator

Mason jars

Olive oil

Directions

Slice tomatoes into 1/4 inch slices and layer on dehydrator trays

Set dehydrator for 140F and bake for 6-8 hours

Tomatoes should not be too stiff, they should be somewhat pliable

Stuff as many dehydrated tomatoes as physically possible into mason jar (size of choice)

Push tomatoes down into bottom of jar with fingers to make room for more tomatoes on top

Once full of tomatoes, cover tomatoes up to top of jar with good olive oil (do NOT use extra virgin oil as this overpowers the flavor)

Ensure all tomatoes are covered, place lid on top and store in refrigerator for 6-8 months