Best Homemade Sun Dried Tomatoes Microwave Recipes

REHYDRATING DRY-PACKED SUN-DRIED TOMATOES RECIPE

Steps:

• In a medium, microwave-safe bowl, stir the salt into the water until dissolved. Add the tomatoes, cover the bowl with a plate or plastic wrap, and microwave for 2 minutes, until the tomatoes are plumped.
• Carefully remove the bowl from the microwave and let the tomatoes cool completely in the water. Drain the tomatoes and place on paper towels to dry.
• Place the tomatoes in a small jar or storage container, seal and refrigerate, up to 1 week. Optionally, sprinkle chile flakes over the tomatoes in the jar, then cover with the olive oil. Seal the jar and refrigerate for up to 1 month.

SUN-DRIED TOMATOES

Steps:

• Rinse tomatoes in cold water and pat dry; slice into large wedges.
• Transfer the tomatoes to a plate, sprinkle with salt and sugar, drizzle with olive oil. Pop them into a microwave and cook at maximum power for 8 minutes.
• Drain the tomato juice into a separate container, then microwave the tomatoes for another 7 minutes.
• Let the tomatoes cool before seasoning them with dried basil and garlic powder.
• Mix the drained juice with the remaining olive oil and pour the mixture over the sun-dried tomatoes.

SUN-DRIED TOMATOES I

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Wash and halve tomatoes. Gently squeeze out the seeds. Place the tomatoes on a non-stick cookie sheet, and sprinkle with salt to taste.
• Bake until tomatoes take on a leathery texture. This could literally take all day; smaller pieces will require less oven time.