Ingredients for Sun Dried Tomatoes
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How to Make Sun Dried Tomatoes
- Preheat your dehydrator to 135°F (57°C).
- Cut approximately 10-12 Roma tomatoes in half lengthwise, leaving the membranes intact.
- Gently scoop out the seeds and excess juice using your thumb.
- Cut out the core from each tomato half.
- Arrange the tomato halves cut-side up on the dehydrator racks.
- Lightly sprinkle with 1 teaspoon of sea salt.
- Dehydrate for 12-24 hours, or until the tomatoes are leathery but not brittle. Check frequently for doneness.
- Remove from dehydrator and let cool completely.
- In a medium bowl, gently toss the sun-dried tomatoes with 2 tablespoons of red wine vinegar until evenly moistened.
- Pat excess moisture with paper towels.
- Pack the sun-dried tomatoes into a zip-top freezer bag, pressing out as much air as possible.
- Seal and refrigerate in the vegetable crisper for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
6g
Fat
0g
Carbs
0g