In a sunlit kitchen, where every ingredient tells a story, a keto devotee embarked on a journey to capture the essence of summer: creating Completely Keto Homemade Sun Dried Tomatoes.
As the cherry tomatoes, vibrant and bursting with flavor, slowly dried out, their sweetness intensified, encapsulating the joy of sunny days in each shriveled, ruby-red delight. A sprinkle of Pink Himalayan Salt was all that was needed to elevate their natural savor, turning them into a versatile keto gem.
These sun-dried wonders became not just an ingredient but a catalyst for creativity in the kitchen. Tossed in a salad, they added a burst of intense flavor. Blended into a creamy keto pesto, they brought depth and richness. Layered in a keto-friendly wrap with fresh greens and grilled chicken, they offered a tangy twist. And as a topping on a keto pizza, adorned with mozzarella and basil, they turned a simple meal into a gourmet experience, a reminder of the summer’s warmth in every bite.
Ingredients
- 1 pint cherry tomatoes sliced lengthwise
- Pink Himalayan Salt
Instructions
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Preheat oven to 250 degrees and prep a baking sheet with parchment paper.
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Set up the tomatoes cut side up on the baking sheet and salt.
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Bake for about 2.5-3.5 hours, or until they become fully dried.
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Can be stored in the fridge for up to 2 weeks.
Recipe Notes
