I return from my speaking event and realize it’s one of my favorite times in the garden: the tomato harvest.
I slice the tomatoes, mix them with garlic, a drizzle of olive oil, and all the chopped herbs still in the garden (oregano, thyme, and basil). I spread them in a pan and sprinkle them with salt and pepper.
Then, you slowly dry them in a 275 degree oven for 3-5 hours depending on how dried you want them.
Afterwards, store them in the freezer for whenever you want wonderful tomatoes concentrated with amazing flavor. We defrost them for chili, a pizza topping, lasagna, spaghetti, and for delicious Italian sandwiches. Dried tomatoes also make great after school snacks in the winter if you serve them with Italian bread, cheese, and olive oil.
I love storing for the winter and bringing a little summer out during the snowy cold season.