It's #fruitsandveggiesmonday again! So when life gives you fresh homegrown cherry tomatoes and regular tomatoes from an organic farm..... It's time to make sundried tomatoes and a lovely tomato dish.

If you never made your own sundried (actually oven-dried) tomatoes you will be amazed by the process. It is so simple you probably will ask yourself why you never tried this too.

Before we get started, let me thank @lenasveganliving and @plantstoplanks for making this weekly contest happen. And congrats again to the winner of last week and this week's honorable judge @fitinfunfood .

To start, let me introduce you to the rock stars of this yummy dish. They are grown at home with lots of love and we definitely tasted that in this dish.

SUN-DRIED TOMATOES

INGREDIENTS

1-2 kg tomatoes, depending on how big your oven is
Sea salt and black pepper
Extra virgin olive oil
Optional: your favorite Italian herb mix

FYI: recipe makes more than you'll need, but they are so good. I am sure they won't last long.

DIRECTIONS

Preheat oven to 200 degrees F (95 degrees C).
Wash the tomatoes and cut them in parts, gently squeezing out the seeds. Place the tomatoes on a baking sheet. 3. Sprinkle with salt, black pepper, and olive oil.
Bake until tomatoes take on a leathery texture. This will take 6 to 8 hours. Toss the tomatoes every 1 to 2 hours. Smaller pieces will go faster.
When ready allow tomatoes to cool and store them in olive oil in a jar or container with a lid.

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ZOODLES WITH HOMEGROWN CHERRY TOMATOES AND SUN-DRIED TOMATO PESTO

INGREDIENTS (SERVES 2)

1 zucchini spiralized
1 carrot spiralized
1-12-/2 cup cherry tomatoes, halved
1/2 cup onion
1cup celery

For the sun-dried tomato pesto

3/4 cup sun-dried tomatoes
3 cloves of garlic
1/3 cup roasted sunflower seeds
1/4-1/3 cup olive oil
1/2 cup fresh parsley
Sea salt and black pepper to taste