Since I ended up with about a billion cherry tomatoes (sooooo tasty) but quite small, I secured a plethora of huge, ripe, red tomatoes at my local farmer’s market.  I’m determined to learn how to (and get in the habit of) storing fresh summer fruits and vegetables for the winter, whether I grew them myself or they came from local growers.

In light of this goal, I purchased a BRAND X dehydrator (they won’t let me tell you who until I fill out the affiliate program information).  It has nine trays with mesh screens and came with two silicone sheets for messier items, like today’s project.

I based this recipe from a great book that I found in a raw restaurant in Santa Monica.

Raw: The Uncook Book: New Vegetarian Food for Life

It is a gorgeous book, filled with stylish, hip and DELICIOUS recipes for raw food.  Unlike the bland, drab book my grandma gave me years ago, this one packs a punch, a healthy feast for the eyes and the tummy.

Raw does not really go over well at my house.  The week I tried it, we went cold turkey and I ended up with a very grumpy man on my hands. I should have known better!  I still think it is very important to add as many raw components into a meal as possible, but know that it, too, must be in moderation.  Juliano’s recipes create really, really vibrant, healthy, whole food as an exotic  gourmet treat, making it easier to slip in in tandem with something meaty.

Try this.  It’s great, stores well, and makes for a fantastic addition to pasta, chicken, roasted meats, salads, etc.  Use large or small tomatoes…

“Sun” Dried Tomatoes

Slice up about 8 large tomatoes (or as many as you have), around a half an inch thick, layering them in a shallow dish. 

Before adding the next layer, sprinkle the slices with spices in your kitchen.  Juliano recommends basil, oregano,thyme and garlic.  I used some dried herbs from my garden, including mint and red pepper.  Use whatever you’ve got around!  It’s my motto, whether in the kitchen, on the stage or in the bedroom… you have to work with what you’ve got.

Add sea salt and pepper and slather in olive oil.

Repeat for each layer, ensuring all of the slices have some tasty coating on them.

Let it marinate for between 15 minutes and overnight.

I set it aside until after dinner, then gently laid the slices on the silicone dryer sheet, like this:

I slid them into the machine right before I went to bed, setting the temperature at about 120.

The next morning, I checked and they needed a bit more time, so I turned the timer up for six more hours and voila …About 18 hours later, they turn out like this:

When they are chewy and a little leathery, peel them off the sheets and place them into a hermetically sealed jar.

Drench with the best quality olive oil you can get your hands on, as this will enhance their flavor as they marinate.

Seal up the jar.

They will last in the refrigerator for several months… unless you use them within a week like I did!

The tomatoes can be reconstituted in a little bit of warm water right before use if necessary, or you can chop them right up and add to your favorite chicken, pasta or salad dish.

Have fun and enjoy!

While you can still find the tomatoes, repeat, repeat, repeat!