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These homeÂmade sun-dried tomaÂtoes are not dried in the sun; we simÂpliÂfied that step by dryÂing in the oven (you also do not need a dehyÂdraÂtor either — yippee). What this dryÂing step does is conÂcenÂtrate the tomato’s flaÂvors. Marinating the dried tomaÂtoes in extra virÂgin olive oil can introÂduce even more flaÂvor, makÂing this ingreÂdiÂent absolutely satÂuÂrated in deliÂciousÂness.
We marÂiÂnate these tomaÂtoes in extra virÂgin olive oil, apple cider vineÂgar, shalÂlot, garÂlic, roseÂmary, and thyme. The olive oil acts as an equalÂizer, disÂtribÂutÂing the aroÂmatÂics and flaÂvors, and coatÂing the tomaÂtoes with those eleÂments. The acid from the vineÂgar allows the flaÂvors and aroÂmatÂics to absorb into the dried tomaÂtoes — total flaÂvor infuÂsion.