Rosemary Basil Sun Dried Tomatoes

15 firm ripe Roma tomatoes
2 Tbsp Olive Oil (I use extra virgin)
3 cloves garlic (smashed)
2 Tbsp fresh chopped basil
1 Tbsp dried rosemary
1 Tbsp kosher salt

Core and quarter tomatoes, if they are large cut them into 6th's or 8th's.  You do not want them to be taller than your food dehydrator tray.  Place cut tomatoes into a large bowl. 
In a small microwave safe bowl combine olive oil and smashed garlic.  Cover bowl with a paper towel and microwave for 15-30 seconds.  Oil should be warm, not boiling.  Remove your garlic infused olive oil from the microwave and allow to cool slightly, just a few minutes.  Remove the smashed garlic from the oil and add chopped fresh basil, dried rosemary and kosher salt.  Stir to combine well. 

Pour mixture in bowl over cut tomatoes.  Toss gently with your hands or a spoon to combine without bruising the tomatoes.  Your tomatoes will be generously coated in your olive oil mixture. 

Place marinated tomatoes in your food dehydrator tray so they are not touching.  They will be very wet, you can shake off some of the liquid as you are taking them out of your prep bowl.  Do not 'dry' them off or you will lose your depth of all these flavors.

Plug in your food dehydrator and dry according to manufacturer’s instructions.  Approximately 10-15 hours.

Remove sun dried tomatoes when they are completely dry.  They will have an light olive oil coating and be pliable.  Much like a raisin, they will be dried on the outside and barely fleshy on the inside. 

You may choose to use these right away.  If not, you can store them in the refrigerator or freezer in an airtight bag or container for 6 to 9 months.  You can also store them in olive oil in your refrigerator for up to 2 weeks.

To can these in olive oil, divide tomatoes into 2 half pint jars.  Add 4 ounces of a good extra virgin olive oil.  or you can put them in the freezer. 

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