Sun-Dried Tomatoes

1. 1

   Cut tomatoes in half lengthwise with membranes in center.

2. 2

   Scoop out seeds and juice with back of thumb.

3. 3

   Cut wedge to get rid of core.

4. 4

   Place on drying rack.

5. 5

   Sprinkle lightly with salt.

6. 6

   When dry, not brittle, just slightly rubbery, remove from rack and place in bowl.

7. 7

   Toss with vinegar until all are moist, but not wet.

8. 8

   Pat excess moisture with paper towel.

9. 9

   Place in ziplock bag, squeeze out air, zip, and refrigerate in vegetable bin. (I keep mine for up to a year).

* Per serving · 4 servings · Values may vary.

No additional tips available.