Featured Ingredient

Time

If you were one of the lucky customers who got the Sweet Valley Herbs ‘Tomaccio’ Tomato Plants this past spring, or purchased one of our Romas, Sweet ‘n’ Neat varieties or even Tiny Tims, you will love this easy method of making your very own Sun-Dried Tomatoes.

You will first want to make sure your tomatoes are about the same size, so that they all complete drying at the same time.  Next, gently wash them and line them up on a wire baking rack. (A sheet pan will also do just fine, but turning will be required.)

Next, you will want to pin prick each tiny tomato to discourage a tomato explosion!

Preheat your oven to about 200 degrees Celsius and pop those babies in!

The drying process varies usually between 6 -10 hrs for tiny tomatoes…check every couple of hours until done.  They should be raisin-like when completed.  If you over dehydrate them and they are a little crispy, that’s okay, too.  To rehydrate, put in boiling water 2-3 minutes or until softened.

These make a wonderful gift and with a little pouch of fresh dried Italian Herbs to top it off, this gift is sure to delight any culinary enthusiast!

To store your Sun-Dried Tomatoes place in air tight freezer bags and store in the cupboard or freezer up to 6 months.

When ready to use, eat as is: in salads, on pizza, in sauces etc. You can also  place your Sun-Dried Tomatoes in a small glass jar, pour olive oil over them and add a sprig of Thyme, Rosemary, Oregano or Basil.  Once infused, keep refrigerated and use in a timely fashion.