Description
This recipe guides you through making flavorful sun dried tomatoes at home using the oven. Perfect for adding a concentrated burst of tomato flavor to salads, pastas, and more, these tomatoes are slowly baked until leathery and pliable, then preserved in olive oil with herbs.
Ingredients
Scale
Tomatoes
- 1½ pounds cherry tomatoes (or grape, Campari, Roma)
- ¾ teaspoon kosher salt (or ½ teaspoon salt)
Preserving
- ¾ cup olive oil (or enough to cover tomatoes)
- ¼ teaspoon dried basil
Instructions
- Preheat the Oven: Preheat your oven to 200°F (about 93°C). Line a rimmed baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Prepare Tomatoes: Cut the cherry tomatoes in half. If using larger tomatoes such as Campari or Roma, cut them into quarters or sixths to ensure even drying. Toss the tomato pieces with kosher salt, then spread them out evenly on the prepared baking sheet.
- Bake and Flip: Place the baking sheet in the oven and bake the tomatoes for 3 hours. After this time, use a spatula to gently press the tomatoes to release some moisture and flip them over to promote even drying on both sides.
- Continue Baking: Bake for an additional 3 hours, checking regularly toward the end to prevent over-drying. The tomatoes should become leathery and pliable but not brittle.
- Cool: Remove the tomatoes from the oven and allow them to cool completely to room temperature.
- Store in Oil: For preservation and added flavor, place the dried tomatoes in a small jar. Cover completely with olive oil and stir in the dried basil to infuse herbaceous notes. Store refrigerated and use within a few weeks.
Notes
- Cut tomatoes evenly to ensure they dry uniformly.
- Check tomatoes frequently near the end of baking to avoid over-drying.
- Store dried tomatoes submerged in oil to extend shelf life and enhance flavor.
- Use parchment paper on the baking sheet to prevent sticking.
- Sun dried tomatoes are great additions to salads, pastas, sandwiches, and antipasto plates.
