This recipe is for drying your tomatoes in the sun, however you can make sun dried tomatoes in the oven as well. Set the temp. to 180°F and slowly dehydrate the tomatoes for 8-10 hours or until they are no longer tacky and the texture is like a plump raisin. Paste or plum tomatoes are the ideal choice, but you can really use any tomato you have on hand. No ingredient quantities are needed. Season by preference, keeping in mind the tomatoes are going to reduce a lot during the dehydrating.
I love cooking with the freshest organic ingredients possible, that’s why home gardening is essential in my home. During the winter months it can be difficult to find fresh produce in your local grocer. Constructing a winter garden in your backyard, or in a greenhouse is a great idea to keep your vegetable garden going all year round.
I love cooking healthy recipes in my kitchen and I do my best to use the freshest ingredients whenever possible. If I don’t have it growing in my winter garden, I source my ingredients through local organic, or conventional producers.
This spanakopita recipe is easy to make and packed with nutritional value. The leafy greens used in this recipe are high in antioxidants, vitamins A, C, K, and loads of calcium! One cup of leafy greens contains enough calcium to meet your daily nutritional requirements, as well as prevent heart disease, and osteoporosis. I used spinach & onions that were fresh my garden greenhouse. Having a green house in my backyard is very convenient and allows me to keep my vegetable garden growing in the winter months. Continue reading