Kelly’s Sun Dried Tomato add a distinct flavor to may of my Italian dishes. My special combination of spices helps enhance the individuality of each separate recipe that I create, making the tastiness that I love. I have a passion for good Italian food and am very happy to share that with you.

The Mediterranean flavors in this recipe evoke memories of my cottage on a hill overlooking the sea. I would sit in the sun next to a big corner window, looking out over the flower garden and beyond. An aura of timelessness captured my days. I caught myself forgetting to listen to the chiming of the tower clock in the town below.

I would sit at my antique round oak table there by the window dreaming up all sorts of new and interesting recipes while the fragrance of dehydrating seasoned tomatoes filled my small abode. This creation has always captured the essence of summertime for me.

The next thing to be done was simply to put on a pair of sandals, walk down the stairs to the market, buy whatever I needed to pair with my tomatoes, and enjoy the sunset.

Kelly’s Sun Dried Tomatoes

Ingredients:
6 cups organic cherry tomatoes
¼ cup olive oil
1 tsp. onion powder
1 tsp. garlic powder

1 tsp. 21 seasoning salute Trader Joe’s spice.

*If you do not have this available, just omit it from the recipe entirely.

¼ tsp. black pepper
2 tbsp. dried basil
¼ Himalayan sea salt
1/3 cup nutritional yeast

Directions:
Take the tomatoes and cut them into slices and place in a large mixing bowl. Add the rest of the ingredients and gently hand mix. Evenly distribute on a dehydrator tray with a teflex sheet and place in the dehydrator. Do not stack the tomatoes on top of each other. They have to be flat during the dehydration process so use more than one tray. Dehydrate at 115 degrees for 10 hours. Remove from the dehydrator and gently flip the tomatoes by hand, rearrange them and dehydrate for another 10 hours. If there is one tomato that did not completely dehydrate, remove it from the batch and discard. Place in a mason jar with a plastic lid. Store in the refrigerator for up to 3 months. Yields 3 cups.