Sun dried tomatoes are a great way to add a burst of flavor to any IBS friendly diets. I always catch myself buying pints of cherry tomatoes from the grocery story but never can eat them fast enough before they go bad. Does anyone else have this issue? I do store some of the tomatoes in the freezer to whip up a quick sauce but I also found it super handy to have sun dried tomatoes on hand. The best part is these stay fresh in an air tight container in the refrigerator for at least a month.
You will be blown away by how easy and low effort these are to make. Next time you’re home on a Sunday binge watching a Netflix show, pop these in the oven and 5 hours later you’ll have fool proof sun dried tomatoes. Plus give yourself a pat on the back for saving yourself so much money instead of having to buy the store bought version.
Add these to your sandwiches, salads, pasta dishes or check out one of my favorite sauces.
Sun dried TomatoesPrint Recipe
- 2 Cups Cherry Tomatoes, sliced horizontally
- Sea Salt, sprinkle
Preheat oven to 200 degrees.
Place the sliced tomatoes on a parchment lined baking sheet and pat the tomatoes dry with a paper towel. Sprinkle with sea salt.
Bake for 5 hours but check at the fourth hour to see their progress. They should look dried and wrinkled.
Let cool completely before storing in the refrigerator. You can also add olive oil to a glass jar if desired.
Enjoy in your pasta, salads, sandwiches!