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1
Wash your cherry tomatoes, examining them for bad fruit or soft spots.
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2
Trim away any soft spots and remove any stems.
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3
Halve all of your cherry tomatoes.
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4
If you have any particularly large cherry tomatoes, quarter them so they will be the same size as the others.
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5
The more uniform your pieces, the more evenly they will dry.
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6
Arrange the tomatoes, cut side up, on a cutting board and sprinkle with the kosher salt, chiffonaded basil and minced garlic.
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7
Press the garlic and basil gently into the tomato halves.
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8
...And here you need to make a decision.
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9
If you have a dehydrator, use the first set of instructions.
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10
If you do not, use the second set of instructions to dry your tomatoes.
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11
Dehydrator Instructions:
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12
Transfer the tomatoes, cut side down, onto your dehydrator trays.
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13
Do not overcrowd or they may not dry well.
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14
Some garlic and basil will fall from the tomatoes; this is expected.
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15
When all of your tomatoes have been arranged, scrape the basil and garlic that remains on the cutting board evenly over the tomatoes.
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16
Dehydrate for 6-12 hours (at 135 degrees F if your dehydrator has an adjustable thermostat) or until they are very shriveled.
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17
They should be rather leathery and remain slightly pliable when warm but they should not be at all moist when you use a fingernail to dig into the centers.
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18
When they reach this stage, allow to cool before transferring to an airtight container for storage.
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19
Stored in a cool, dry place in an airtight container, these should be good for up to one year.
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20
Stored wrapped in foil and then in a resealable plastic bag, they will remain delicious for up to 18 months.
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21
Oven Dehydrating Instructions:
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22
Preheat your oven to 130-140 degrees F. On some ovens, this will be the keep warm setting.
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23
If your oven does not go this low, you will need to use your very lowest setting, prop the oven door open by about 4 inches, set a small fan near the opening to keep air circulating, and reduce the cooking time (watching them carefully for scorching) for the most even results.
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24
Line a baking sheet (or two, depending on the size) with foil.
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25
Arrange the prepared tomatoes cut side down on the foil-lined sheets.
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26
Scrape the basil and garlic that remains on the cutting board evenly over the tomatoes.
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27
Dehydrate for 6-12 hours or until they are very shriveled.
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28
They should be rather leathery and remain slightly pliable when warm but they should not be at all moist when you use a fingernail to dig into the centers.
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29
When they reach this stage, allow to cool before transferring to an airtight container for storage.
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30
Stored in a cool, dry place in an airtight container, these should be good for up to one year.
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31
Stored wrapped in foil and then in a resealable plastic bag, they will remain delicious for up to 18 months.
