dehydrated cherry toms

[Guest guest]

Have been meaning to post this recipe from "RAW" by no. I keep a jar of the olive oil covered type in the fridge at all times and they last for a long, long time. The kids like to eat them straight from the jar. I like to use them on top of raw pizza...... I use cherry toms in this recipe........ENJOY! Shari

1 tablespoon olive oil

2 teaspoons minced garlic

1 teaspoon Celtic sea salt

2 cups cherry tomatoes, halved OR 2 medium-size tomatoes, sliced

OPTIONAL:

olive oil, enough to fill the tomatoes' container

2 teaspoons garlic

2 teaspoons fresh oregano, chopped

2 teaspoons fresh rosemary, chopped

2 teaspoons fresh basil, chopped

2 teaspoons fresh tarragon, chopped

1 teaspoon Celtic sea salt

In a mixing bowl, whisk olive oil, garlic and celtic sea salt. Toss in the tomatoes and allow them to marinate for 15 minutes to overnight. After marinating, take the tomatoes out of the marinade and lay them on solid dehydrator sheets and dehydrate at 100 degrees F until they're dry and chewy, about 18 hours. They shouldn't be dehydrated until they're "petrified," like wood; just barely dried through.

You can store the tomatoes dried and briefly run them under warm water before you use them or you can pack them in herbed olive oil. Should you choose to pack them, in a glass jar with a lid, combine the tomatoes with olive oil, garlic, oregano, rosemary, basil, tarragon and salt. Covered properly, dry or olive-oil packed Sundried Tomatoes keep indefinitely in the refrigerator.