Well, technically they are dehydrator-dried tomatoes, but I won’t tell if you won’t!
Slice tomatoes into 1/2 - 3/4″ rounds and place in a single-layer on dehydrator trays. I always give my trays a quick spray with olive oil to keep the dried tomatoes from sticking. Set the temperature to 135°F, or the recommended setting for your dehydrator, and dry for 6-8 hours, or until they become leathery. Store in an airtight container.
Dried Tomatoes in Oil
Dried tomatoes in oil are one of my favorite ways to add a little something extra to a recipe. Whether I’m adding them to a curry dish, topping off a quinoa black bean burger, baking them in bread, or pairing them with basil pesto and a crusty baguette, those little tomato rounds really seem to add the flavor punch I’m looking for!
Place dried tomatoes in an airtight jar and cover with olive oil. Tomatoes in oil MUST BE REFRIGERATED. Canning tomatoes in oil is not recommended since botulism spores can (and will) thrive in an anaerobic low-acid environment, oil provides just that!
Sometimes I like to kick things up a notch by adding fresh herbs (basil and rosemary make a nice addition), dried pepper flakes, and sliced garlic. When using fresh herbs and garlic, the jar should be consumed within 2-3 weeks, since those components can become rancid. Should your oil solidify, remove from fridge and allow jar to come to room-temperature. If the oil is clear the tomatoes are still okay to eat.