Lavender Sun-Dried Tomatoes
Grind lavender in spice grinder or mortar and pestle if using whole lavender.Either halve or quarter tomatoes. If you are using large tomatoes- slice more. Try to slice in even size pieces, this will allow for even cooking. Use a knife to scrape out the seeds and juice, leaving the pulp. Using the back of a spoon, press down to flatten each slice (this will make it easier to sprinkle the seasonings), squeezing out more juice. Place tomatoes, cut side up, on a plate. Sprinkle lightly with salt and pepper followed with ground lavender. Gently press seasonings into the top of the pulp with a fork or the back of a spoon.
Preheat oven to 225° F. Transfer tomatoes, cut side up, to a cookie sheet lined with either
parchment paper or aluminum foil which will keep the tomatoes from
staining your cookie sheet.
suggested uses: Chop lavender sun-dried tomatoes and stir into whipped
cream cheese. Add 1 teaspoon of water, adding a little more for your
desired consistency; and also depending on the amount of cream cheese
you use. The water will slightly re-hydrate the tomatoes and give the
cream cheese a nice color. Refrigerate 1 hour. Serve with chunks of
sourdough bread, veggies, and your favorite crackers.