Sun-Dried Tomatoes

sun-dried tomatoes

Add some chopped sun-dried tomatoes to your pimiento cheese or use as a sandwich and salad topper. 

Sun-Dried Tomatoes
Makes 2 pints
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  1. 5 pounds ripe plum tomatoes
  2. 1 tablespoon salt
  3. 2 pint canning jars, metal lids, and metal bands
  4. 3 cups olive oil
  1. Preheat oven to 200°. Line several baking sheets with parchment paper.
  2. Cut tomatoes lengthwise into ¼-inch-thick slices. Arrange tomato slices in a single layer on prepared pans. Sprinkle with salt.
  3. Bake until tomatoes are dry and shriveled and no juices remain, about 6 hours. Let cool completely on pans on wire racks.
  4. Divide tomato slices among sterilized jars. Pour in oil to 1/4-inch headspace. Wipe jar rims with a clean, damp cloth. Cover with lids, and screw on bands to fingertip tightness. Refrigerate for up to 2 weeks.
Paula Deen Magazine