Garden overflowing with bite-sized tomatoes? Here is my technique of “fake” sun drying to keep them for months!
Preparation:
Cook:
Level: Easy
Ingredients
- 2 books Grape tomatoes, washed
- ½ teaspoon Kosher salt
- Olive oil
Preparation
Cut the tomatoes in half lengthwise and place them, cut side up, on the dehydrator tray(s), leaving room in between for air to circulate. Sprinkle lightly with kosher salt. Set the dehydrator to low and run for approximately 10-15 hours (varies by size), rotating the trays several times, until the tomatoes are tough and no moisture is released when ‘they are pressed between the thumb and forefinger. Some tomatoes will be cooked before others, so remove them from the dehydrator if necessary.
Let the tomatoes cool completely before placing them in a jar and covering them with olive oil. Keep refrigerated for several months.
