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sun-dried tomatoes recipe paleo diet oven dehydrator how to

Recipe: Sun-dried tomatoes

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Ok so my recipe isn’t strictly accurate, as my tomatoes are oven-dried rather than sun-dried – and my method doesn’t take 7 days, but the end result is the close enough. These are such a simple alternative to buying sun-dried tomatoes, and come with no preservatives or added nasties.

Use different colours and varieties of tomatoes and put these in a jar, to make a beautiful and practical gift.

Instead of basil, you can experiment with your favourite combinations. Try some other Italian herbs, garlic or even lemon for some variety. Capsicum (bell pepper) is also great dried out using this method and complements the sun-dried tomatoes perfectly.

Recipe: Sun dried tomatoes
Recipe type: Sides
Prep time: 
Cook time: 
Total time: 
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Ingredients
  • 250g tomatoes (I used regular cherry tomatoes, but have got some colourful varieties growing in my garden to try next time)
  • Splash of extra virgin olive oil
  • 1 teaspoon of dried basil
  • Sea salt and black pepper, to taste
Instructions
  1. Preheat your oven to 150C (300F)
  2. Slice the tomatoes in half, lengthways (it helps to keep them all evenly sized)
  3. In a bowl, mix all the ingredients, ensuring the tomato halves are evenly coated.
  4. Line a baking tray with grease-proof paper, and arrange the tomatoes evenly (it’s fine if some face up and some down)
  5. Bake for 2 – 3 hours, ensuring they don’t burn. You’ll want the tomatoes to retain a little moisture to ensure a nice texture.
  6. Store you sun-dried tomatoes in an airtight container in the fridge.

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Alternatively you can simply dry out the tomatoes in a dehydrator, if you have one.

I love sun-dried tomatoes as a simple stand alone, with goats cheese, avocado and pine nuts, but they’re also a great addition to lots of recipes. Try them in omelettes, on pizza, in chili or even as a secret ingredient in some homemade ketchup.

sun-dried tomatoes recipe paleo diet oven dehydrator how to

Herbs Spices Seasoning Moisture Storing Clumping Caking the Paleo Network-min

How to stop herbs and spices clumping together

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It can't just be me – I come to use a particular jar of dried herb, spice or seasoning, to find it completely stuck together and impossible to get out. It's so frustrating, and seems to be worse with onion and garlic powder, which always seem to cake soon after the containers are opened.

This happens when moisture and humidity get into the container causing it to clump together and form a rock. Whilst the moisture will reduce the flavour and strength of the herbs, a lot of them you can re-invigorate by removing the moisture. Far less wasteful than throwing unused herbs and spices away.

Herbs Spices Seasoning Moisture Storing Clumping Caking the Paleo Network-min

How to remove the moisture

The easiest way is in the oven. I heat my oven to about 125C (250F) and use a metal skewer to get break the clump (or in this case garlic powder) out of the container, onto a sheet of baking paper, on a baking tray.

After just a couple of minutes, the heat will have removed the moisture, and I remove the tray and allow it to cool. Once cooled, I transfer it back into the container using a funnel and it now dispenses freely!

To prevent it happening again

Make sure the containers you store your dried herbs,spices and seasonings in are completely air-tight and always shut the lid/ close the container properly. Storing somewhere cool and dark (or even in the freezer!) will also help prevent moisture coming into contact with the inside of the container.

Avoid the temptation to shake the container directly into a pot of steaming food – this will allow moisture in. Spoon what you need out of the container, away from the stove top.

You can also add some dried beans or rice to the container to absorb any moisture and prevent the mixture from clumping.

Storing the containers upside down will also help prevent air getting in, making them last longer.