Once you make these easy sun-dried tomatoes, you will never want to go back to store bought again! In addition to being packed with flavor they have Vitamin C, K, fiber, and antioxidants. Versatile and so simple to make you will wonder why you haven’t made them sooner! I like to make this recipe in a double batch so I have them on hand. If you want to be able to store them for more than a week in the refrigerator you can place them in a jar and fill to cover with olive oil. Stored like this they will keep up to 2 weeks. If you store them in olive oil, just be sure to drain excess oil before adding them to your recipe. Bring a classic taste of Tuscany to your home with these simple yet robust sun-dried tomatoes today!
Easy Homemade ‘Sun Dried’ Tomatoes
Serves 8
Prep: 10 min
Drying: 5 hours
Total: 5 hours 10 min
Beginner
Ingredients:
Before Drying:
4 cups tomatoes, cherry or grape, cored
2 Tbsp. olive oil
1 tsp. salt
After drying:
1 tsp. oregano, dried
½ tsp. basil, dried
½ tsp. thyme, dried
¼ tsp. marjoram, dried
¼ tsp. rosemary, dried
Method Of Prep:
- Gather and prep ingredients.
- Preheat the oven to 250°F. Line a large sheet tray with aluminum foil or parchment and set aside.
- Halve each tomato and remove and discard the small core at the top.
- Place each halve cut side up with seeds showing. Be sure to give room between each half for even drying.
- Drizzle with olive oil and season with salt.
- Bake for 1 hour and 30 minutes.
- Remove from the oven and smash each halve with a spatula to get all the juice out.
- Return to the oven for another 30-45 minutes, or until desired dryness is reached.
- After time has elapsed, combine all herbs together.
- Remove tomatoes from the oven, sprinkle with herbs, and toss to evenly coat.
- Enjoy straight away by themselves or in recipes. Alternatively, if you are going to store them, place them in an airtight container and store in the refrigerator for up to a week.
Nutrition Facts: (2 Tbsp.)
Calories- 46
Carbs- 3.2 g
Fat- 3.4 g
Protein- 1 g