Make your own “Italian Style sun dried” tomatoes at home with a dehydrator or an oven and enjoy them partnered up with so many meals.
Ingredients:
2 kgs – Fresh Tomatoes (This makes about 200g of Dried tomatoes)
10 cloves – Garlic
1 Tbsp – Himalayan Pink salt
1/2 cup – Rice Vinegar
1 Liter – Water
3 tbsp – Dried Oregano
2 – Bay leaves
2 cups of Extra Virgin Olive Oil
Instructions
Clean and dry the tomatoes and garlic.
Cut the tomatoes into half, about an inch thick or less.
Slice the garlic into small, thin pieces.
Lay out your tomatoes and garlic on the dehydrator racks. Do not overlap.
Sprinkle the tomatoes with a generous amount of salt, and turn on the dehydrator and set to 63 degrees celsius. If you are using an oven, make sure you use the lowest heat possible and keep your oven door is slightly open (about one inch) using a piece of cork or a wooden spatula.
Dry the tomatoes and garlic for 18-24 hours in the dehydrator.
An oven might take about 5-7 hours
The timings totally depend on the size of your tomatoes and how meaty they are.
Check them after 12-18 hours to ensure they are dry. Flip them once about half way through the process. (this also applies to an oven)
Remove the tomatoes.
Bring one liter of water to a boil and add 1/2 cup of Rice Vinegar. Then boil the tomatoes in there for 5 mins.
Remove the tomatoes and dry them on a cloth again for about an hour or two.
Once the tomatoes are completely dry, remove them and layer them in a jar with dried Garlic and dried oregano, I put one dried bay leaf in it too (this is totally up to you).
Cover them in oil and store in the cool dry shelf in tightly capped jars. After 3 weeks bring it out to Enjoy!
Once opened, if everything was dried thoroughly, the tomatoes and garlic in oil should last least 3 months.