Homemade Sun-Dried Tomatoes

Ingredients

• Tomatoes (Enough to fill a baking sheet; typically Roma or cherry tomatoes work best)
• Salt (To taste, for drawing out moisture)
• Olive oil (For drizzling and for filling the jar)
• Dried herbs (Such as oregano, thyme, or rosemary (optional))
• Garlic (Optional, for flavoring the oil)

Steps

1. 1

   Preheat your oven to a very low temperature, typically around 200°F (95°C) to 225°F (110°C).

2. 2

   Wash and dry the tomatoes thoroughly. Slice them in half lengthwise (or into quarters if using large tomatoes).

3. 3

   Arrange the tomato halves cut-side up on a baking sheet lined with parchment paper, ensuring they are not touching.

4. 4

   Lightly sprinkle the tomatoes with salt to help draw out their moisture.

5. 5

   Place the tomatoes in the oven and bake for approximately 6 hours, or until they are shriveled and leathery but not brittle. Check them periodically as smaller tomatoes will dry faster.

6. 6

   Remove the tomatoes from the oven and allow them to cool completely.

7. 7

   Place the dried tomatoes into a clean 500 mL jar. Add optional herbs or garlic cloves if desired.

8. 8

   Pour olive oil over the tomatoes until they are completely submerged. Seal the jar tightly.

Notes

The source indicates this recipe yields one 500 mL jar. While the specific quantities are behind a paywall, the standard method for 'sun-dried' tomatoes in an oven requires low heat and significant time (6 hours). Store in the refrigerator to ensure safety, especially if adding fresh garlic to the oil.

Nutrition per serving

• condiment
• vegan
• gluten-free
• summer
• preserves
• slow-cooked