Sundried Tomatoes in Oil!!!!

Every year I plant WAYYYYYYY too many cherry tomatoes and mini plum tomatoes!

Last year I harvested them, dried them and froze them, but to be completely honest with you, I wasn't inspired often to head down to the freezer to get them out. 

Then I read about a new way of preserving them...in oil!

So, here's how I did mine.

Start by cutting them into smaller pieces.  For the plum tomatoes I cut them into 3 slices, for the smaller cherry tomatoes I cut them in half.  You can also use larger tomatoes, just make sure you cut them into thin slices.  Put them in a bowl and marinate with some olive oil and salt.  I used about 1/4 cup olive oil and 1 Tbsp of sea salt.  Let it sit for 15 min to overnight.

Spread your tomatoes on a dehydrator sheet...and put your dehydrator on about 100 degrees for approximately 18 hours, or until your tomatoes are sufficiently dry, (you want them very very dry).  You can also dehydrate them in an oven on low temperature

This is what your dried tomatoes should look like.

Using a freshly steralized jar, put in your tomatoes and some sprigs of rosemary, basil and oregano.  Cover it all up with olive oil and keep it in the fridge indefinately!

*I would recommend using organic olive oil if you can

This recipe is loosely inspired by "RAW...the Uncook Book" by Juliano.

(he recommends putting in a clove of garlic, but my fear of botulism prevents me from doing this)!

If you're into raw food it's a great, colourful uncook book that I would highly recommend.

Happy preserving and putting away!

xo maureen