An abundance of these gorgeous sweet tomatoes in my garden means I need to preserve some for later.  What better way than dehydrating them so I can either add to marinara’s  in the weeks to come, or sprinkle on pastas and other dishes, rehydrate for recipes or to simply munch on!

Ingredients:

Lots of cherry tomatoes

Sea Salt

Method:

Wash and de-stem tomatoes.  Cut in half and sprinkle lightly with sea salt.

Lay on dehydrator tray skin side down and dehydrate at 115 degrees Fahrenheit for 8 hours or until dry.

These need to be dried out to store.

Store in an airtight container for 2 months.

Ally x