I love sun-dried tomatoes. I love their salty tart flavor and the umph! they give to salads, pastas, homemade pizza and even sandwiches. I was trying to think of ways to use the end of the season’s tomato harvest, and thought I’d try to make my own. Oh, tomatoes, how you will be missed. First, I picked them off the vines.Then I took their picture.With the cat.Then, I cut them in half and in thirds, and placed them on a baking sheet on some waxed paper.I preheated the oven to 170. In the meantime, some garlic was chopped and mixed with olive oil and herbs you like. That deliciously aromatic mixture was drizzled over the tomatoes before I put them in the oven.They baked ever so slowly — for 4 to 5 hours. And the house made me crave Italian food.They cooled completely before I put them in a cowboy wine glass (I couldn’t find a normal Mason jar) and filled it to the top with olive oil. These puppies will stay good for about a month, or until you eat them up.
WELCOME!I’m Lauren — a gentle wanderlust who lives in a little valley nestled between Sacramento and San Francisco. I embrace life’s littlest and most poignant moments, and share them here.
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