Few ingredients add excitement to a dish, Raw Vegan or otherwise, As sun dried tomatoes. In small amounts they can be found just about anywhere and for little cost.
However keeping in line with Raw Foodist ideals they are typically laden with chemicals and added sodium and to be quite honest, in the amounts used by those following a Raw Vegan lifestyle, the cost can add up. Raw Dressings, Sauces (Like Marina’s Mushroom Spaghetti Bolognese) and Burgers, to site a few examples, quickly eat up the small packets picked up at the local supermarket.
Enter the Dehydrator! The hero (and answer to the oven) of the Raw Foodist Kitchen. Making your own sun dried tomatoes is cost effective, you get a better quality product and so rewarding! You can tweak the spices for different dishes or leave them out if you want them to be versatile! Your way, right away! Well maybe not right away.
I’ve compiled a guide that will help you take the guess work out of making your own. Don’t have a dehydrator? No worries! I will be posting a comprehensive review Right here of the one I found and my reasons for selecting it, just Subscribe and you can receive updates so you won’t miss it 🙂
One Case of firm ripe roma tomatoes (Check out my page on Finding Wholesale Produce).
- 1/2 – 1 Tablespoon Himalayan Salt (or salt of choice)
- 1 Tablespoon Dried Basil
- 1 Tablespoon Dried Oregano
- 1 Tablespoon Dried Thyme
- Curry Powder
- Zatar Seasoning
- Mexican Blend
- Moroccan Blend
Set dehydrator temperature to about 140°F for 1 hour then 118 for 20 hours.
In approximately slide the teflex sheet onto the counter, press tomatoes flat, flip them over and place directly on the tray (without the teflex sheet)