With the recent 90 degree weather, I have been craving all things refreshing. Tomato Puff’s have become a recent obsession that I just can’t seem to get enough of. They’re simple, flavorful, and healthy. It’s a win all around! This is a great for breakfast, lunch, or a quick snack at any time of the day! 🙂
Last year we bought a tomato plant to test out our gardening skills on a very low scale. 😉 We were SO excited to have fresh tomatoes at our fingertips. There’s something to be said about growing your own food. Seeing the progress, feeling the accomplishment, and tasting the goodness of real and wholesome food. The plant started off slow and only produced a handful of tomatoes a week. Right as we were getting discouraged, the plant went crazy on us and provided more little red beauties than we knew what to do with! As always, it was a blessing in disguise. After using tomatoes in every recipe possible, we decided to try drying them to preserve them. The result? Amazingness! They are great as a soup topping, salad topping, on a charcuterie board, or even by themselves. 😉
Extra Virgin Olive Oil (For packing, optional)
What to do:
Preheat oven to 175 degrees F. (Your oven is going to act as a dehydrator). Cut all the tomatoes in half. Scoop out all the seeds. Place on a baking sheet with the cut side facing upward. Sprinkle with salt to taste. Place in the oven until shriveled. This will take about 8 to 10 hours.
You can fill a mason jar with the tomatoes and fill the remaining space with extra virgin olive oil for packing purposes. Keep in refrigerator. They will last about 2 to 3 weeks.
I’ll just put it out there…I can’t take credit for this creation, it was all Eric. He’s extremely creative with mixing flavors and having it turn out amazing! I normally really don’t like pickles. At all. But, these were an exception. I loved them and found myself sneaking bites from the fridge. They have that perfect balance of hot and tangy, sweet and spicy.
2 English cucumbers (also called Hothouse cucumbers)
1 3/4 cups rice vinegar
3 1/2 tablespoons kosher salt
3 tablespoons sugar
2 cups of water
3 tablespoons Sriracha Sauce
2 teaspoon black peppercorns
4 teaspoons dill seed
2 teaspoons minced garlic
Crushed red pepper flakes (Large dash per jar)
What to do:
*This recipe makes four pint jars or two-quart jars.*
Mix the rice vinegar, kosher salt, and sugar together with a spoon until the sugar is dissolved. Add 2 cups of water and 3 tablespoons Sriracha. Mix and set aside. Wash and slice cucumbers into chips or spears. We like the spears best. They are great for a quick snack. 🙂
In a small bowl, mix all the seasonings together and divide evenly among the jars. Fill the jars with your cucumber chips or spears. Evenly pour the liquid mixture into each jar, leaving half an inch to an inch of space at the top. Seal all of the jars and place in the refrigerator. You can eat them as soon as the next day, but they reach their best flavor after three to five days and last several weeks. Enjoy and buy all your Sriracha-loving friends this! 😉
There are so many recipes out there with hundreds of combinations of ingredients for energy bites. I’d be lying if I said I was determined to create my own recipe. The reality is, I was hungry one night, made a concoction and realized that what I made held together so much better than the original recipe I used. Better yet, (more…)