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Sun-Dried Tomatoes with Basil and Garlic
Sun-dried tomatoes in oil with aromatic herbs and garlic make the ultimate appetizer and recipe booster. Made in a food dehydrator, they keep in the fridge for months.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
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Method
Wash and dry the tomatoes, cut them in half lengthwise, and scoop out the seeds and watery pulp.
Arrange the tomato halves cut-side up on the dehydrator trays, sprinkle with salt and Herbes de Provence, and dry for about 24 hours, rotating the trays from time to time.
The finished tomatoes should feel dry yet pliable.
Wash the jars and make sure they are completely dry.
Layer the tomatoes in each jar, adding sliced garlic, fresh basil leaves, a pinch of Herbes de Provence, and a pour of olive oil.
Repeat the layers until the jars are full, pressing down gently with a spoon.
Seal with lids and refrigerate for 48 hours before serving to let the flavors meld.
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