Ingredients

•            Tomatoes (sliced or halved if small)

•            Courgette (thinly sliced rounds)

•            Fresh basil leaves

Method

1. Prep the veg

•            Slice tomatoes (5–8mm)

•            Slice courgette thinly

•            Leave basil leaves whole or roughly torn

2. Arrange

•            Lay everything on trays in a single layer

3. Dehydrate

•            Dry at 55°C for 6–10 hours

•            Tomatoes should be leathery, courgette fully dry, basil crisp

Storage

•            Store as-is or crumble into a mix

•            Keep in airtight jars for 6–12 months

•            For best flavour, store away from light and heat

Ways to Use

•            Add directly to pasta sauces (rehydrates while cooking)

•            Stir into risotto or soups

•            Blend into a savoury powder/seasoning

•            Add to homemade focaccia or bread

•            Toss through roasted vegetables

•            Mix with olive oil for an instant bruschetta topping