Doesn’t it look delicious? Oh yes! Cover tightly with a lid and refrigerate. They should last 4 days this way in the refrigerator, or several months in the freezer. Perfect for so many recipes! Heirlooms are BY FAR my favorite types of tomatoes, and luckily there is a large variety to choose from. Weirdly, they produced quite late in our season, so we had to pick a number of green tomatoes off the plants just before frost struck us. We had a large batch, but let them sit on the kitchen counter with apples to help them ripen. And ripen they did! Neat trick, the apples. If you bury an apple in your tomato bowl, it will speed along the process. And you want to cut the tomatoes off the plant so you are not severing the stem from the tomato. This helps them last longer which is needed for the ripening process. You do this, my friends, with a dehydrator. I’ve posted information on how to dehydrate chili peppers, and the same principal works for tomatoes. The process is simple. First, you need a dehydrator. Here is a link to the one I own - It’s an affiliate link, FYI: Nesco Snackmaster Pro Food Dehydrator FD-75A. I LOVE this dehydrator. AND! You need some tomatoes, olive oil, and a few other ingredients. The recipe is listed below, but here are some photos to help you out. A difference here, though, is that you don’t necessarily want your tomatoes to dry out completely. You want them to be somewhat pliable, so keep your dehydrating time at about 6-8 hours. You’ll need to check on them to make sure they are dried out enough, but not TOO dry. Once dried, remove them and layer them in a jar with fresh basil leaves, rosemary sprigs, and a bit more salt, pepper, dried basil and dried oregano. Like so. Just like this… Here is a link to the one I own - It’s an affiliate link, FYI: Nesco Snackmaster Pro Food Dehydrator FD-75ASave
