It's that time of year! Garden season... May your tomatoes over flow in abundance, and may I help you figure out what to do with them.
The recipe I make for sun dried tomatoes are not only highly flavored, soaked in olive oil with fresh thyme chunks of garlic and an essential oil goodie, but these sun-kissed beauties are a concentrated source of nutrients. Tomatoes provide vitamins C and K, iron, and lycopene, an antioxidant associated with lower risk of certain cancers.
My secret not-so-secret weapon (now) that I add to my sun dried tomatoes is Young Livings Basil Vitality oil. It has a sweet, warm scent and flavor. Using an essential oil gives you a brighter flavor than dried herbs without the hassle of fresh herbs.
Young Living’s Basil Vitality essential oil pairs well with savory foods, but you can also add its sweet, slightly peppery flavor to any meal. You can try Basil Vitality oil with sauces, breads, soups, chicken, or seafood. Or try a sweet concoction like basil-strawberry lemonade. If you want a lighter basil flavor in your dish, dip a toothpick in the oil and swirl it in your preparations.
With that said using essential oils in food is ONLY recommended with Young Living Essential Oils as it is the ONLY brand of essential oils on the market currently approved by the FDA for internal consumption.
To order your own basil essential oil please use this link.
To make the sun dried tomatoes I used my dehydrator and followed these steps.
- Slice tomatoes into uniform thickness (so they dry at about the same rate). I then seasoned generously with dry herbs.
- Place on dehydrator trays (using non-stick sheets) or on a cookie sheet if using your oven. Once they are partially dry (i.e. not "goopy" anymore, remove the non-stick sheets and dry directly on the rack for quicker drying.
- Dry until no moisture remains, but tomatoes are still flexible. (Don't worry - if they get stiff and dry, they still taste great! They are going to soak in olive oil goodness)
- Store in an airtight container, filled with olive oil, chunks of garlic, and fresh thyme from my garden AND ONE drop of basil Young Living essential oil in a dark and dry space.
And then enjoy for upto 2 months (mine never last this long), for a longer shelve life canning method is highly suggested.