“Semi-Dried” Tomatoes
This recipe requires a dehydrator! I came to the conclusion that I needed a dehydrator about 2 years ago when I ventured into the world of raw vegan wraps… and it turned out to be an amazing investment in my health! I started dehydrating my own tomatoes instead of buying sun-dried tomatoes from the shops for three reasons:
Sun-dried tomatoes often come soaked in oil (oil is not healthy and I no longer consume it)
The packaged, organic sun-dried tomatoes from the shops are loaded with sodium and would always dry me out to no end when I used them in recipes.
Sulphites and other preservatives are often included in packaged foods, and the sun-dried tomatoes are no exception.
Since I’ve been making my own, I have had no dramas consuming them, and they’re a wonderful addition to raw sauces and recipes to enhance the savoury/salty flavour!
Here’s a really quick and easy way you can make your own with almost no effort! They taste FRESH and keep for about 2-3 days in a sealed container in the fridge. If you dry them out further until they are really dried, they will keep longer, but I find that they are a bit TOO dry at that point for my taste. I prefer the texture of a “semi-dried” tomato! Experiment for yourself!
Note: If you are using store bought semi-dried or sun-dried tomatoes, ALWAYS use OIL FREE, where possible choose organic, and always soak them well (I suggest two times) to remove as much excess sodium and preservatives as you can. Simply place the tomatoes into a bowl and cover with warm water. Rinse, drain, and repeat.
