DIY: Sun-Dried Tomatoes

Last week I got a really great tip from Linda Franzo, chef, Master Gardner, and owner of New Orleans’ Passionate Platter, on how to roast your own sun-dried tomatoes. It’s so easy, and you’ll never waste another tomato! They’d be really yummy in Zack’s favorite recipe

Julienne tomatoes (slice to 1/4 inch thickness)

Place on sheet pan with a hefty layer of olive oil

Sprinkle with salt, pepper, oregano, and a dash of sugar

Bake at 425 for 25 minutes 

Keep them frozen in small ziploc bags and break off what you want to use as you need it; if you bring the tomatoes to room temp and don’t use them, botchulism begins to spread in the olive oil. Mmmm…

food1

(Thanks to Kamin for snappin’ this beautiful picture!)

2 thoughts on “DIY: Sun-Dried Tomatoes

  1. Pingback: So Fresh! So Delicious! « Baked in Birmingham

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