Homemade Sundried Tomatoes Recipe
Besides tasting amazing, Sun Dried Tomatoes are a low calorie, healthy snack. There are only 22 calories in a medium tomato. Consider that you’re slicing it onto 5-6 slices or more and you’re talking around 4 calories per slice. And tomatoes come backed with health benefits since they contain carotene lycopene, one of the most powerful natural antioxidants. They also have Vitamins A and C.
I dried mine in my cyclonic air cooker (which is like a Nuwave oven), and was done in less than 30 minutes (25 of it was cook time!) At this rate of speed, I make them as I need them. But, you can store them for a long time (see storage tips below).
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Price Breakdown: I love sun dried tomatoes, but hate the pricetag! I once found them at the dollar store (ONCE!) and stocked up. But when I ran out, and my addiction already fully in force, I had to find another way. The regular price on sundried tomatoes can be upwards from $5 for a small bottle! Larger bottles can be $9 or more. There’s probably only a few tomatoes in there!! And, if you want organic – it’s even more! This recipe calls for approximately 2 lbs of tomatoes. I can usually find them for under $1 a pound, making this a fraction of the price of store-bought sun-dried tomatoes!
Storage Tips for Homemade Sun-Dried Tomatoes: IF you can resist eating them all up (lol!), they can be frozen or stored in the refrigerator. Sun Dried Tomatoes keep for at about 3 months in the fridge, or up to 6-9 months in the freezer. See recipe below for storage tips. I haven’t actually tried storing them long-term. Every time I make them we eat them right away!
Use them in salads, side dishes (add to broccoli and throw in pine nuts for an amazing treat!), or in a large number of dishes that call for sun-dried tomatoes, such as Cheesecake Factory’s Sundried Tomato Fettuccine. Yum!