Homemade easy to make Sun Dried Tomatoes are the best way to preserve all the summer tomatoes. Super easy to make in the oven and you can add whatever extra flavor you like. Fresh herbs, garlic, spices or keep it a plain.
As the name says, it’s tomatoes that are dried in the sun, dehydrator, microwave or oven. It is no longer juicy, but you get that tangy robust flavor which is absolutely delicious.
I had to make sundried tomatoes this year. For a rookie gardener (you can the journey in my Instagram highlight) it was such a joy to see the plants grow and shower us with so many tomatoes. It’s almost end of the season and while the plant started to lose its bright green leaves, it’s still growing more tomatoes.
We are enjoying these garden tomatoes fresh in several different ways, but I had to make a jar of sundried tomatoes.
Summer Risotto with Tomato Confit and Zucchini
Tomato Garlic Confit
Technically as the name says, tomatoes should be sundried, but you can also use your oven. It can also be done in microwave or dehydrator.
I prefer making sun-dried tomatoes in the oven as it’s easy and absolutely effortless.
What variety of tomatoes can you sun dry?
Cherry tomatoes are preferred choice as it takes less time with no effort of scooping out the seeds. If you choose to use the big variety of tomatoes, then slice it half and using a spoon scoop out the juicy seeds.
Then follow the same steps as I mentioned above. Keep in mind that it will take more time, unless you slice the tomatoes into quarter or smaller slices.
Sun Drying Tomatoes in the Oven
Slice the cherry tomatoes in half and place it in a cookie sheet, cut side up. Sprinkle little salt on the tomatoes.
Preheat the oven to 200 F and let it bake for 3 to 4 hours. The tomatoes should shrink, and the seeds should have dried up a lot.
Then switch off the oven but keep the oven light on and leave the tomatoes inside for another few hours for it completely dry.
Keep in mind that depending on the size of the tomatoes, it will take more or less time.
How to Store?
Sundried tomatoes need to be store in a clean airtight glass jar. If it is a small batch, then store in the refrigerator. For more quantity, you can freeze it.
You have to pour enough olive oil to cover the sun-dried tomatoes.
I also add couple bay leaves for flavor. You can add any other choice of fresh or dried herbs to enhance the flavor of the sun-dried tomatoes.
How to use Sun Dried Tomatoes?
- Add in your pasta or risotto.
- Layer it on your toast.
- Blend it along with fresh basil and some oregano to make a delicious dip.
- Add in your white sauce for roasted chicken or fish.
There are many different ways you can use this delicious tomato preserve and making sundried tomato is so easy that you will never go back to the store-bought ones!
Sun Dried Tomatoes
Ingredients
- 20 oz cherry tomatoes
- 1 teaspoon kosher salt
- 2 bay leaves
- olive oil used later to store the cherry tomatoes
Instructions
- Preheat the oven to 200 F
- Slice the tomatoes in half and place it cut side up
- Sprinkle very little salt on the sliced tomatoes
- Let it bake in the middle rack for 3 to 4 hrs.
- Then switch off the heat and leave the lights on inside the oven.
- Leave the tomatoes inside for anotehr few hours.
- It is ready when it dried and the seeds are dried too.
- Store in a clean air tight glass container. Pour enough olive oil so it covers all the sun dried tomatoes.
- Sprinkle salt and couple bay leaves.
Notes
How to use Sun Dried Tomatoes?
- Add in your pasta or risotto.
- Layer it on your toast.
- Blend it along with fresh basil and some oregano to make a delicious dip.
- Add in your white sauce for roasted chicken or fish.
