Sun Dried Tomatoes

Fall is around the corner, and I want to make some Paleo comfort dishes. Now that spaghetti squash is in season, I want to make a few different meals, but not just using a traditional meat sauce. So, I decided to make sun dried tomatoes. I had three left over roma tomatoes from the farmers market. This was the perfect amount to fill up my baking pan. This is also perfect to do at night, and it will be ready in the morning. This took about ten hours for my tomatoes to be perfectly "sun dried," and no juices running from them.

  • three roma tomatoes, medium size 
  • two tablespoons extra virgin olive oil
  • salt & pepper

  1. wash, and slice roma tomatoes into thin strips 
  2. preheat oven to 150 degrees
  3. add the sliced tomatoes to a plastic bag
  4. add the extra virgin olive oil, a dash of salt and pepper
  5. seal the bag and gently shake the bag
  6. place the sliced roma tomatoes on a cookie sheet covered in parchment paper
  7. bake for ten hours, until they look dry, and don't have juices running from them

Theses are so yummy! I stored them in a mason jar, but they will probably be gone bt the end of the day!

xo, p+c

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