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So many people have asked me for this recipe - I love it thanks
Please let me know if you do give it a go
Use good firm fresh tomatoes.
OVEN:
You need a baking tray with a wire cooling rack on it. You can use the racks in your oven pending on how wide the bars are remember the tomato will shrink up so it may fall through the gap, place a tray underneath.
* Pre heat your oven to 140 Celsius with the fan on.
* Slice your tomatoes about 2mm thick if you are using Roma's slice them length ways.
* Lay them on the cooling rack don't over lap any. You can place Basil, Oregano or Tarragon leaves with them and you can Salt & Pepper if you wish (i usually add the tomatoes to a dish that has S&P so I don't do it here)
* Put tomatoes in the oven. Pending on your oven will take about 3hrs you want them shrivelled but not completely dried, still a little juicy in middle.
* Wait till they have completely cooled and store in really clean (sterilise if you can) airtight jar. Top up with Olive Oil and dried herbs.
* Keep in the fridge. I usually throw out after about three weeks.
This is how I do mine now. I wanted a dehydrator for ages but couldn't justify the $100+ on another kitchen gadget then I found one on sale one day for $40 and its been excellent I am using it all the time.
DEHYDRATOR:
* Slice tomatoes about 2mm thick and place evenly no overlapping on the trays.
* You can Salt & Pepper the tomatoes if you wish (i usually add the tomatoes to a dish that has S&P so I don't do it here)
* You can add Basil, Oregano or Tarragon leaves to the trays too.
* Set temperature to 70 degrees Celsius and leave for about 12hrs.
* You want dried shrivelled tomatoes but still a little juicy in middle.
* Store in really clean (sterilise if you can) airtight jar. Top up with Olive Oil and dried herbs.
* Keep in the fridge. I usually throw out after about three weeks.
