Make Your Own Sun Dried Tomatoes

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âś…Sun Dried Tomatoes Carb Count
1/4 cup = 7.5g carbs (4.5 net carbs)
2 tbsp = 3g carbs (2g net carbs)

2 pounds medium plum tomatoes
1/2 tsp sea or kosher salt
Olive Oil

Preheat oven to 250 (can go as low as 200).
Slice tough stems off tomatoes and slice each tomato in half length wise. Place tomatoes, cut side up, on rimmed baking sheet. Spinkle with salt. Bake in oven until wrinkled and shrunken, about 5-6 hours.

1. Use the smallest container possible — the less air exposure the lower risk of bacteria.
2. Always use airtight containers — plastic freezer bags (air squeezed out) or jars.
3. Sundried tomatoes can last a long time IF there is no moisture left in them. Most will have some moisture which will allow mold to set in. So store in refrigerator or freezer.
4. If packing in oil, tomatoes will last longer than a week if you DO NOT add fresh herbs and garlic. If using garlic and/or fresh herbs, keep your tomatoes refrigerated and use within a week.
Check out this link for best ways to preserve: