I’ve been wanting to make some tasty little sun dried tomatoes from the ripe Roma’s we’ve got in the garden, so I was pretty excited about this week’s post. The recipe is simple as can be. Slice Roma tomatoes in half (or thirds if they’re really large) length-wise. Sprinkle with chopped herbs, we used load of basil as well as thyme from the garden. Bake at 180 degrees on a foil lined baking sheet for up to 10 hours.
I had grand plans for these flavor packed ‘lil buggers. I thought some from-scratch creamy sun dried tomato basil soup would be great, but it only took one nibble of these chewy, delicious treats to realize they would never make it into a recipe. I love sun dried tomatoes and buy them regularly but have never tasted any so incredible with such unadulterated flavor and texture.
The food photographer in me fell in love with the wrinkled shiny skin and deep colors you don’t see from store bought varieties. It’s sure to impress!
Give this easy recipe a whirl, you won’t regret it. Don’t forget to come back and share what you created!
ENJOY!
Hello! I have a question – I’m barista from Poland & I’m looking for a nice photograph of dried tomatoes (we have new sandwiches in our cafe) – would you mind if I use your photo to make an advert for our facebook page? 🙂 Of course with a direct link to your blog and with your name as an author 🙂