Cultivating ingredients from a 3.5-acre Jupiter Farms homestead, sisters Rose and Megan Martin create beautiful meals and bites, which they share on their blog, Fig & Fauna. Below is their recipe for heirloom sundried tomatoes, which they aptly call “summer in a jar.”
You will need:
- Extra virgin olive oil
- Sea salt
Preheat oven to 200 degrees. Slice medium/large tomatoes 1-11?2-inch thick. Smaller tomatoes and cherry tomatoes can be halved. Line a large baking pan with waxed paper. Arrange the tomatoes on the paper, drizzle with olive oil and sprinkle with salt. Check frequently and bake until the tomatoes are free of juice, flexible and similar to a raisin. Let cool, pack into a canning jar and cover completely with extra virgin olive oil.