Imported from Instagram
Homemade Dried Tomatoes
An ideal and delicious way to preserve plum tomatoes by dehydrating them in the oven with aromatic herbs. They are perfect for pairing with toast, pasta, or salads.
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Ingredients
- 8.5 ripe plum tomatoes (washed and thinly sliced; the author suggests between 8 and 9 units)
- 0.25 cup extra virgin olive oil (sufficient amount for drizzling before baking and for covering in the storage container)
- salt (to taste)
- oregano or spices (to taste; other aromatic herbs can be used)
Steps
- 1
Wash the plum tomatoes well and cut them into thin slices.
- 2
Prepare a baking sheet by lining it with parchment paper.
- 3
Place the tomato slices on the tray without overlapping too much.
- 4
Drizzle with a bit of extra virgin olive oil, add salt to taste and oregano (or your preferred spices) over the tomatoes.
- 5
Preheat the oven to 130ºC with top and bottom heat and the fan function activated.
- 6
Bake the tomatoes for 70-80 minutes until you observe they are well dehydrated.
- 7
Remove the tray from the oven and let the tomatoes cool completely.
- 8
Carefully peel the tomatoes off the paper and place them in an airtight container.
- 9
Cover the tomatoes completely with extra virgin olive oil to ensure their preservation.
Notes
Storage: They can last up to 2 weeks in the refrigerator when submerged in oil. They are ideal for enriching pasta dishes, salads, or simply served on toast.
Nutrition per serving
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