Seasoned Homemade Sun-Dried Tomatoes

Author: Adrienne via Kelly the Kitchen Kop

Approximately 2 lbs tomatoes equivalent of about 3 large; 5 cups total
2 Tablespoons olive oil
1 Tablespoon dried basil or other herbs (or substitute 3-4 Tablespoons fresh basil, chopped. See my post on The Easiest Way to Preserve Herbs)
1/2 teaspoon sea salt optional

Slice tomatoes uniformly and place in medium-sized bowl.
Add oil, spice and salt and toss gently.
Arrange in a single-layer on either a dehydrator tray (with non-stick sheets) or cookie sheets (if using an oven).
Dry at the lowest possible temperature if using your oven. I dry mine at 125 degrees in my dehydrator to keep the enzymes intact.
Your tomatoes are done when they are no longer moist but are still pliable.
Store in an airtight container. I just use small plastic bags and secure them with these clips — one of my favorite kitchen tools! OR–
Another great option for storage is to store your sun-dried tomatoes in olive oil with added herbs. You get extra moist tomatoes with more herbal flavor and tomato and herb-infused olive oil as well. Yum! Tomatoes in oil should be stored in the fridge until use. The oil will solidify, but you can use it as is or let it warm up at room temp or in a pan of warm water prior to use.