This time of the year and several weeks leading up to fall, there is an overwhelming abundance of tomatoes. After canning one too many jars of tomato sauce and marinara this season, I decided to dehydrate.
There is much that can be done with this excellent pungent and sharp condensed tomato flavor. My favorites are aioli, pasta and pasta salad, amongst more.
1 Mixing Bowl
1 Baking tray
1 Cup of various size tomatoes from farm or garden
**(Cut tomato, to create similar size in all)
1/4 Cup Hand Torn Basil
1/2 T Kosher Salt
3 Turns of a black pepper mill
1 1/2 T Olive Oil
To store these, they will do well in a sealed bad in your pantry, make sure they are completely dry and rubberlike before storing them.