Sun dried tomatoes are a great way to add a burst of flavor to any IBS friendly diets. I always catch myself buying pints of cherry tomatoes from the grocery story but never can eat them fast enough before they go bad. Does anyone else have this issue? I do store some of the tomatoes in the freezer to whip up a quick sauce but I also found it super handy to have sun dried tomatoes on hand. The best part is these stay fresh in an air tight container in the refrigerator for at least a month.
You will be blown away by how easy and low effort these are to make. Next time you’re home on a Sunday binge watching a Netflix show, pop these in the oven and 5 hours later you’ll have fool proof sun dried tomatoes. Plus give yourself a pat on the back for saving yourself so much money instead of having to buy the store bought version.Print
A great way to use up fresh tomatoes before they go bad!
- 2 Cups Cherry Tomatoes, sliced horizontally
- Sea Salt, sprinkle
- Preheat oven to 200 degrees.
- Place the sliced tomatoes on a parchment lined baking sheet and pat the tomatoes dry with a paper towel. Sprinkle with sea salt.
- Bake for 5 hours but check at the fourth hour to see their progress. They should look dried and wrinkled.
- Let cool completely before storing in the refrigerator. You can also add olive oil to a glass jar if desired.
Recipe Adapted by the pretty bee
Keywords: sundried tomato recipe, fodmap safe tomatoes, fodmap safe recipe