Aunt Gorilla's Sun Dried Tomatoes
My sister-in-law (loving called "Aunt Gorilla") brings these to every family gathering and serves them with fresh bagettes or garlic crostini. I have spiced them up with crushed red pepper and lots of oregano.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
appetizers
condiments
snacks
vegetables
spring
tangy
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- crushed red pepper to taste
- 6 lbs roma tomatoes
- virgin olive oil enough to cover dried tomatoes
- salt enough to sprinkle on fresh tomatoes
- oregano to taste
- Carbohydrate 105.62884 g
- Cholesterol 0 mg
- Fat 5.38904 g
- Fiber 32.3620012817383 g
- Protein 23.6982 g
- Saturated Fat 0.75656 g
- Serving Size 1 1 pint (2688g)
- Sodium 134.576 mg
- Sugar 73.2668387182617 g
- Trans Fat 1.5596 g
- Calories 485 calories
Slice the Roma tomatoes length-wise. Also make a slit on the outside skin to aid in the drying. You can seed the tomatoes or not. I don't because I think the seeds add to the flavor. Sprinkle with salt (and pepper if you like them spicy). Place the tomatoes at least an inch apart on racks. In the oven, set the temp. between 170 to 200 degrees F. or in the dehydrator at 145 degrees. Cook the tomatoes until they are dry and "leathery", not crispy. 8 to 10 hours. In the bottom of a pint jar add crushed red pepper and oregano to taste. Add the dried tomatoes and cover with olive oil. I think they will keep for a while but just to be safe refrigerate. To eat bring to room temp.
