How to make "sun-dried" tomatoes 

SAVE MONEY AND MAKE YOUR OWN SUN-DRIED TOMATOES 

Some of our dinners use sun dried tomatoes and our subscribers love them!  Sundried tomatoes however can be very pricing at the grocery store.


Making "sun-dried" tomatoes is very easy. The most difficult part is waiting for them to bake! There is really nothing to preparing them short of buying the tomatoes.

SUN-DRIED TOMATOES PLACED IN BAGS IN THE REFRIGERATOR CAN LAST INDEFINITELY!

Start off with as many plum tomatoes as you want to dry. It is important to use only plum tomatoes, as they produce the best end result. Just be aware that they shrivel into almost nothing. What appears to be a ton of tomatoes can fit into a quart-size zip top bag! This is why they are expensive in the supermarket- one small bag may contain a half-dozen tomatoes. 

Preheat oven to 200 degrees. Wash the tomatoes, and slice them about 1/4 inch thick. You don't even have to peel them. Lay the slices out on the baking sheet, making sure not to touch sides. Place in the oven, and WAIT! This can take anywhere from 6 to 10 hours, but baking them faster will ruin the consistency and the flavor. Periodically check the tomatoes, as sometimes the tomatoes around the edges of the baking sheet will bake faster than the ones in the center of the baking sheet. Rotate positions, if necessary, to keep appearances uniform.

 WE HAVE FOUND PLUM TOMATOES
 PRODUCE THE BEST RESULTS.

You will be able to tell your tomatoes have completely baked when they have the consistency of fresh raisins. 

If they are undercooked they will be too wet and sticky; if they are overcooked they will be dark brown and dried out. Sometimes certain slices will be done before the rest- simply remove them to a plate and continue baking the rest. Keep your eye on them.

Bring the tomatoes to room temperature on the baking sheets. Transfer them to quart-size zip top bags, and place in the refrigerator. They will last indefinitely. They also taste wonderful right out of the bag! Be careful, though- you can consume about 4 tomatoes without even thinking about it, and you'll need to buy more tomatoes to "sun dry" before you know it!

Experiment a little with the tomatoes.  Sprinkle a little fresh garlic,  basil leaves, or fresh thyme over the tomatoes before baking. 

EASY CHICKEN WITH BROCCOLI AND SUN-DRIED TOMATOES



1 bunch fresh broccoli, use crowns only
1 lb. box linguini (use 1/2)
1 1/4 lb. boneless chicken breasts, cut into cubes
1 Tbsp. olive oil
1 Tbsp. butter
1/2 tsp. dried basil
3 cloves garlic, minced
1 (12 oz.) can fat-free evaporated milk
1 cup half and half
7-8 minced sun-dried tomatoes
2 tsp. corn starch
2/3 cup grated parmesan cheese

Bring water to a boil in a larger size pot. Add 1/2 tsp. salt and 1/2 lb. linguini, stirring occasionally. Add the broccoli about 4-5 minutes before the pasta is finished cooking.  While the pasta is cooking, sauté chicken pieces in butter and olive oil for about 7 minutes. Sprinkle chicken with salt, pepper, and basil while browning. Add garlic and sauté another minute. Add milk, half and half, and sundried tomatoes; stirring to blend. Bring to a light boil and sprinkle the corn starch over top. Stir again to blend. Add cheese and simmer for about 2-3 minutes.

Drain broccoli and linguini and put back in the pan. Pour chicken mixture over the noodles and mix with a large spoon.  Serve immediately with additional parmesan cheese.