Homemade Sun Dried Tomatoes Microwave Recipes

SUN-DRIED TOMATOES I

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Wash and halve tomatoes. Gently squeeze out the seeds. Place the tomatoes on a non-stick cookie sheet, and sprinkle with salt to taste.
• Bake until tomatoes take on a leathery texture. This could literally take all day; smaller pieces will require less oven time.

MAKE YOUR OWN SUN-DRIED TOMATOES: OVEN, DEHYDRATOR, OR SUN

Steps:

• TOMATO PREPARATION ALL METHODS.
• Cut out the stem and scar and the hard portion of core lying under it.
• Cut the tomatoes in half, lengthwise. If the tomato is more than about 2 inches long, cut it in quarters.
• Scrape out all of the seeds that you can without removing the pulp.
• Mix together thoroughly basil,oregano, thyme, and salt.
• Sprinkle a small amount of this mixture on each tomato.
• OVEN-DRYING (approximately 12 hours).
• Arrange the tomatoes, with the cut surface up, on non-stick cookie sheets (glass or porcelain dishes are OK.) Do not use aluminum foil or aluminum baking sheets as the acid in the tomato will react with the metal.
• Bake in 170°F oven for about 3 hours.
• Leave the oven door propped open about 3 inches to allow moisture to escape.
• After 3 hours, turn the tomatoes over and press flat with your hand or a spatula.
• Continue to dry, turning the tomatoes every few hours, and gently pressing flatter and flatter, until tomatoes are dry.
• DEHYDRATOR (approximately 8 hours):.
• Place the tomatoes, cut side up, directly onto the dehydrator trays.
• Set dehydrator temperature to about 140°F.
• After 4 or 5 hours, turn the tomatoes over and press flat with your hand or a spatula.
• After a few hours, turn the tomatoes again and flatten gently.
• Continue drying until done.
• SUN-DRYING (approximately 3 days):.
• Dry in hot weather, with relatively low humidity.
• Place tomatoes, cut side down, in shallow wood-framed trays with nylon netting for the bottom of the trays.
• Cover trays with protective netting or cheesecloth.
• Place in direct sun, raised from the ground.
• on blocks or anything else that allows air to circulate under the trays.
• Turn the tomatoes over after about 1 1/2 days, to expose the cut side to the sun.
• Place the trays in a sheltered spot after sundown, or if the weather turns bad.
• ADDITIONAL NOTES FOR ALL METHODS.
• No matter what method you choose, be aware that not all of the tomatoes will dry at the same rate. They do not all have the same amount of moisture, nor do they experience the same temperature and air circulation while they are drying.
• They are done when they are very dry, but still pliable. Texture is about that of a dried apricot. If dried too long, they become tough and leathery. If not dried long enough, they will mold and mildew, unless packed in oil. So watch them carefully while they dry. Try to remove them on an individual basis, before they become tough.

HOMEMADE SUN-DRIED TOMATOES-MICROWAVE

Steps:

• Rinse the tomatoes. Cut them in half lengthwise and scoop out the seeds and centers with a small spoon.
• Place the tomato halves, cut side down, on a plate large enough to hold them in 1 uncrowded layer. Microwave, uncovered, on HIGH for 15 minutes.
• Pour off any excess liquid. With a spatula, gently turn the tomatoes over, patting the pulp back into the skins as you turn.
• Microwave, uncovered, on HIGH for 10-15 minutes more, depending on the size of the tomatoes, or until they have completely collapsed and are dried out but still supple.
• Remove from the microwave and let stand 30 minutes without disturbing.
• Lift the tomatoes off the plate and use right away or store in a loosely sealed plastic bag in the refrigerator.
• After 2 days, seal tightly and return the bag to the refrigerator. The dried tomatoes will keep indefinitely.
• Note: Don't worry if the tomatoes seem collapsed beyond hope after the first 15 minutes. When they dry out more and cool off, their shape returns.

SUN-DRIED TOMATOES

Steps:

• Rinse tomatoes in cold water and pat dry; slice into large wedges.
• Transfer the tomatoes to a plate, sprinkle with salt and sugar, drizzle with olive oil. Pop them into a microwave and cook at maximum power for 8 minutes.
• Drain the tomato juice into a separate container, then microwave the tomatoes for another 7 minutes.
• Let the tomatoes cool before seasoning them with dried basil and garlic powder.
• Mix the drained juice with the remaining olive oil and pour the mixture over the sun-dried tomatoes.