Only few things beat homemade semi dried tomatoes! One thing could be dried tomatoes with added parmesan and fresh thyme! So delicious!
I have used my dehydrator in this recipe. When you dehydrate the tomatoes, the flavor is intensified and they get a lovely, almost crispy texture. I’m deeply in love with my dehydrator. As we speak, I’m sitting in my kitchen writing this post to the humming sounds of the dehydrator. The most divine smells of sweet onions are spreading in the whole kitchen. I’m making dehydrated onion bread and if they taste only half as good as they smell, you’ll see much more of those next week.
But now for the tomatoes. I’ve been using these in salads, as a snack, with my morning omelet and they would do just perfectly as an edible gift.
I know that not many of you own a dehydrator, so in the recipe below, I give suggestions on how to make them in a regular oven.
- 4 large tomatoes
- 50g parmesan, finely grated
- 2 tablespoons of olive oil
- fresh thyme
2. In a bowl, combine parmesan, olive oil and finely chopped thyme. Place the parmesan-mix on the tomato slices.
3. I dehydrated mine for 12 hours at 105°F/57°C. If I were to make them in the oven, I would aim for 2,5 hours at 250°F/120°C
I have an Excalibur dehydrator and I love it dearly. Not for its looks though. It’s not pretty, to say the least. It’s also quite expensive. I’m sure you can buy cheaper models that can do exactly the same but I haven’t tried other models.
My model is this one (adlink):