Sundried Tomatoes
A little jar of summer, packed full of healthy omegas and vitamins. Pop them onto a cracker or into a lunch wrap. Delicious!
Servings
3 jars full
Ready In:
Approx timings
Good For:
Anytime you need
Introduction
About this Recipe
By: Amanda Higgins
I love making my own sun-dried tomatoes, as I can control the amount of sugar I want in them. They are little spoonfuls of sheer tasty pleasure to top off a cracker and cheese or add to a lunch box wrap; I have even added them to a veg soup as a garnish.
The store bought versions always have too much sugar and vinegar, making your own is so much healthier and tastier, as well as being cost effective. You can play around with the flavours as well by adding thyme, sage or a lemon peel for example.
Ingredients
- This recipe requires you to use your oven on a very low temperature 40 – 50º C or a dehydrator.
- The quantities are not specified, however 3 x 500g bags of baby tomatoes will generally fill about 3-4 small 250ml jars. The tomatoes shrink and can be compacted into the jars.
- – Cherry/baby tomatoes – as many as you can fit into the oven or into a dehydrator. Chop them in half and lay them flat on trays which have a non-stick baking parchment.
- – Garlic cloves chopped into quarters – usually about 3 quarters per jar
- good quality olive oil – you will need enough to fill the jars to the brim
- – Rosemary – 2 small sprigs per jar
- – Apple cider vinegar – 1 teaspoon per jar
- – Stevia liquid sweetener (optional) – 2 drops per jar or a little sugar
Step by Step Instructions
Step 1
The tomatoes will take about 12 hours to dry out, so a dehydrator will help. However, they may take a less time in the oven. A good warmer draw would also work. Some of the tomatoes will dry out quicker then others and that is okay, a few squishy ones are good for the flavour of the tomato oil.
Step 2
Once dried, pack them into the sterilised jars with the garlic, rosemary, oil, vinegar and stevia. (optional)
Step 3
Seal the jars and give them a few good turns back and forth to mix the oil and vinegar. Allow them the stand for at least 2 days to soak before eating. In my house they are lucky to last that long as my kids love them on everything.
Sun-dried tomatoes
- Total Time: chilling time
- Yield: 3x small tarts 1x
- Diet: Gluten Free
Description
tasty tomatoes
Ingredients
- 1 cup cashew nuts soaked overnight
- ¼ cup lemon juice
- ½ zest of lemon
- ¼ cup melted coconut oil
- 40ml of maple syrup
- 1 teaspoon vanilla powder or vanilla extract
- pinch of salt
Instructions
- 1 cup almonds or pecan nuts soaked overnight
- 2 tablespoons melted coconut oil
- 1 cup of pitted dates
- 1 teaspoon vanilla extract
- 2 tablespoons desiccated coconut
- pinch of salt
- Prep Time: 20 Minutes
- Cook Time: none
- Category: vegan sweet treats
Keywords: Cheesecake minus the cheese, cashews, cashew cheese, vegan desserts, no bake dessert, seasonal fruit desserts, gluten free, dairy free, egg free desserts
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