- Thinly slice beefsteak or other meaty tomato (try for 6 cups, or go by how much room you have in your dehydrator/oven- the rest of the recipe is adjustable to your quantities)
- 2Tbsp olive oil (or other oil as you like)
- 2tsp sea salt
- 1tsp garlic powder, or very finely minced fresh garlik (you want it to spread evenly)
- 2Tbsp parmesan cheese (or more if you really like cheese)
Method
- Coat the tomato slices in the oil as best you can and place on dehydrator trays or baking sheet
- Preheat the oven to 200F/93C if you are using that instead of a dehydrator
- Whisk the remaining ingredients together in a bowl and then sprinkle over the tomato slices
- How thinly you slice the tomatoes will determine how long they stay in the oven/dehydrator
- If in the oven check every half hour (it could take 4-5 hours), in the dehydrator it could take 12-24.
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