Sundried Tomatoes

As you know, I have unwittingly become a tomato farmer. This year, I decided to load up on tomato plants of many varieties. Hence, I now have more sauce, salsa, and the latest addition, sun-dried tomatoes, that I can handle; I'm just kidding. Honestly, it's so easy to make them and so much fun. I put them into little jars, covered them in olive oil, and voila, a wonderful treat with charcuterie, a hostess gift, or a lovely addition to meats or pasta. The recipe is easy. All you need is a board, salt, and the sun. Cut your tomatoes in half; I use small tomatoes and salt generously with sea salt. Place them in a sunny area and leave them for three days. Safe to say I am now addicted. I will be making many more jars. These will last through the winter and bring some sunshine into dreary days. I store mine in the fridge, and it should last six months. Although I doubt it, they will be eaten long before. Happy tomatoing…XO