Home-Made Sun-Dried Tomatoes

1. 1

   Cut the tomatoes into quarters (If they are really tiny, cut them into halves). You may want to remove the seedy pulpy center of the tomato - I haven't.

2. 2

   Pat each quarter with a tissue to take away any excess moisture.

3. 3

   Pummel your rock salt into smithereens and make about 1 teaspoon of rock salt powder.

4. 4

   Smash up your garlic cloves and pepper corns.

5. 5

   Combine the garlic, basil, pepper, and salt. Add the olive oil and mix well.

6. 6

   Dip each tomato quarter into your oily mixture and lay on a tray.

7. 7

   Cover with a net or fine cloth and lay out in the sun to dry.

* Per serving · 4 servings · Values may vary.

No additional tips available.