Do you have more tomatoes than you know what to do with? Today I am sharing how I use up extra garden tomatoes.
With summer comes tomatoes and lots of them.
If your like me and don’t necessarily like eating tomatoes straight from the garden or you have way more than you can eat, then this post is for you.
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I had so many tomatoes, I couldn’t give them away fast enough.
Each day I was getting bowls full. I started giving them away, but I still had so many in the fridge I knew I couldn’t eat. Knowing nothing about how to make spaghetti or marianna sauce, I thought what about sun dried tomatoes! That’s pretty simple and they’re delicious.
I pulled out my dehydrator and the bowls full of tomatoes from the fridge, then began slicing away. I found myself walking out to the garden looking for more. More tomatoes, more herbs, searching for anything else to add to the dehydrator.
It couldn’t be more simple.
Slice small tomatoes in half, medium tomatoes in fourths, and larger tomatoes in six or eight slices. Be sure to slice the tomatoes evenly so they each dry in the same amount of time. Place tomatoes on dehydrator wracks, sprinkle with salt, pepper if you’d like, and top with fresh herbs of choice. I used rosemary and added halved garlic cloves.
Allow tomatoes to fully dry on the “fruit and vegetable” setting overnight or up to 24 hours. Store in a plastic ziplock bag/air tight container up to 6 months or in the fridge with olive oil for 2 weeks. Canning is another option that will give you a longer shelf life.
PIN IT FOR LATER!
As summer is quickly coming to an end and the thought of warm bread and hot soups enter my mind, I decided it was a good idea to pick some bay leaves to add to the dehydrator too. Now I’m on a dehydrator kick!
