If you pack a lunch for work or school, you know the soggy havoc a tomato can play on your sandwich. You could pack them separately then assemble when you’re ready to eat, OR sun-dry them!
- Preheat oven to 175 degrees F
- Slice tomatoes in uniform widths
- Pat with paper towels to remove excess moisture
- Season both sides with olive oil and a dusting of garlic salt (add any other seasonings desired, go lightly as all flavors will concentrate with the rest of the moisture is baked off)
- Bake on cookie sheet or wire rack until leathery
- Store in airtight container in the fridge
You can take this one step further and make sun dry tomato jam/pesto. Add sun dry tomatoes, garlic, and olive oil into a blender or food processor and blitz for a spreadable tomato that won’t leave your sandwich bread in soggy disarray.
Want to sun dry using solar energy? Stick the baking sheets on the dashboard of your car and park in the sun. Note, your car will smell like tomatoes which may or may not be an issue.