Cherry tomatoes are easily dried in a food dehydrator. When I make soup or stew I throw in a handful, and they taste like they were just picked. You could also rehydrate them in warm water for some other use.
Original recipe makes 2 dozen
Ingredients
24 cherry tomatoes
Directions
- Cut each tomato in half through the middle, not the ends. Put the tomato halves in a food dehydrator, cut side up. Dry for at least 12 hours. When the tomatoes are totally dry and firm, put them in a plastic bag, and store in the freezer.
Nutrition
Calories: 7 kcal
Carbohydrates: 1.6 g
Cholesterol: 0 mg
Fat: 0.1 g
Fiber: 0.4 g
Protein: 0.3 g
Sodium: 3 mg
Related Recipes:
Quick Stuffed Tomatoes
Basil and Sun-dried Tomato Bread
Sun-Dried Tomato and Bow Tie Pasta
Spinach and Sun-Dried Tomato Pasta
Hot Artichoke Dip with Sun-Dried Tomatoes
Couscous with Mushrooms and Sun-Dried Tomatoes
Pasta Chicken and Sun-Dried Tomatoes
Ziti With Olives and Sun-Dried Tomatoes
Rice Cooker Chicken Quinoa with Sun-dried Tomatoes
Pasta with Tuna, Sun-Dried Tomatoes, Artichoke Hearts, Lemon, and White Wine