Sun-Dried Tomatoes

Directions

Sun-dried tomatoes last indefinitely in the refrigerator. Place on racks and bake in a 175 F (80 C) oven until wrinkled and dry, 16 to 18 hours.

Sprinkle a thin layer of rock salt in the bottom of a jar.

Pack in the tomatoes and cover with olive oil, making sure the tomatoes are completely immersed.

Add a sprig of rosemary or a couple of dried chilies to the oil, if desired.

Store in the refrigerator for one month before using.

Scatter the tomatoes into pasta sauces, chop them finely with olives for a salsa to serve with fish or mix them with cream cheese to make a spread for crackers.

You can also give them away as gifts.

Sun-dried tomatoes last indefinitely in the refrigerator.