If you’ve ever purchased sun-dried tomatoes, you know how expensive they can be. I made a recipe not long ago that called for them and I almost left them out of the recipe once I saw the price ($5.79 a jar)! After doing some research I decided to try my own hand at making some; they’re super easy and well worth the effort!
I sliced Tommy Toe tomatoes in halves and laid them on a baking sheet.
I sprinkled them with Pink Himalayan sea salt, course ground pepper, oregano and olive oil.
Turn the oven on the lowest setting.
Bake for 10-12 hours until they look like this.
I put mine in a quart size freezer ziploc bag, used a straw to remove all of the air and froze them. Frozen they will last 1 year.
If you prefer, you can pack them in a jar, cover with olive oil and refrigerate 2-3 weeks.