My co-worker came through with more tomato's! And of course, pressed for time as usual, I decided to try and make 'sun-dried tomatoes' this time since the majority of the process all happens while I sleep!
I can't take credit for this idea - I spied it over on Food in Jars! And Marisa's defintely look nicer than mine, that is for sure :)
One thing I learned, that I believe Marisa touches on in her post, is to try and keep the slices uniform in size so they 'cook down' at the same rate.
I had some slices that took longer than others, which turned out to be a tad of a pain in the morning, when I was expected to just take them all out and store them! I had to keep waiting on a few to schrivel!
As Marisa suggests, I put these in a 200 degree oven for 12 hours (like I said, a tad longer on some if the thicker slices). I didn't see any issue in running my oven overnight but some people gawked when I told them I had my oven going all night long?? Who knows, maybe I will gawk too when the next electric bill comes!
Once they cooled, I threw them into a Mason jar and into the freezer. I suppose I could have zipped them into baggies with the FoodSaver, however, this is my first time doing this and who knows what portion sizes I will need when. So, though my freezer space is at a premium (read: we have no freezer space!), one quart sized mason jar seems to be fitting just fine!
Do you dry out any tomatoe's? What is your method?
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