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Ingredients
- 5 small-medium tomatoes
- Teaspoon of rock/black salt
- 2-3 tablespoons of olive oil
- 4-5 garlic cloves
- 5-10 black pepper corns
- 2 teaspoons of dried basil
Directions
- Cut the tomatoes into quarters (If they are really tiny, cut them into halves). You may want to remove the seedy pulpy center of the tomato - I haven't.
- Cut the tomatoes into quarters (If they are really tiny, cut them into halves). You may want to remove the seedy pulpy center of the tomato - I haven't.
- Pummel your rock salt into smithereens and make about 1 teaspoon of rock salt powder.
- Smash up your garlic cloves and pepper corns.
- Combine the garlic, basil, pepper, and salt. Add the olive oil and mix well.
- Dip each tomato quarter into your oily mixture and lay on a tray.
- Cover with a net or fine cloth and lay out in the sun to dry.
- Pix at http://rawgirlinmumbai.blogspot.com/2010/12/home-made-sun-dried-tomatoes.html
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2g | |
| Recipe makes 20 servings | |
| Calories 16 | |
| Calories from Fat 15 | 94% |
| Total Fat 1.69g | 2% |
| Saturated Fat 0.23g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 5mg | 0% |
| Total Carbs 0.24g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.01g | 0% |
| Protein 0.05g | 0% |
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