- 6 lbs of Roma tomatoes
- 4-5 minced garlic cloves (depending on the size- I like a lot of fresh garlic)
- 1 tsp of sea salt
- 1 1/2 tsp of ground black pepper
- 2 1/2 tsp of dried Italian seasonings
- 1/2 cup cold-pressed olive oil
Cut off the ends of each tomato. Slice tomatoes into 1/4 inch slices. Carefully cut out all of the seeds. Gently stir/mix the sliced tomatoes with all of the above ingredients. Marinate for 8 hours or overnight. Spread out on dehydrator sheets and dehydrate at 115 degrees for several hours (the amount of time will depend upon the texture you are looking for- the longer you dehydrate the chewier and dryer the tomatoes will get). It takes about 8-10 hours, depending on how you like them.
I store them in glass jars. These are the best sun dried tomatoes I've ever had. They are great in salads, sandwiches, pasta dishes- my kids even like to eat them plain. Sometimes, they don't even make it to the dehydrator!