How To Make Homemade Sun-Dried Tomatoes
Making your own sun-dried tomatoes allows you to control what is in them as well as the texture (more or less moisture).
- 2 pints of grape tomatoes or your choice
- Kosher salt
Preheat oven to 250 degrees.
Wash your tomatoes.
Halve them then choose to leave seeds in or out (I leave them in).
Place on a baking sheet(s) lightly sprayed with baking spray (or lightly oiled with grapeseed or olive oil... I use a paper towel to rub the tray just a bit with oil).
Sprinkle with a couple of pinches of salt.
Bake for 2 hours, moving them around every 3 minutes or so. Turn off the oven and allow them to sit in the oven with the door closed until all heat is gone and the oven is cold.
Cook time will depend on the size of your tomato pieces.
Check your tomatoes and see if they are dried out as you wish. If you want them dryer, turn the oven back on to 200 degrees and bake 30-60 minutes longer.
Once tomatoes are cooled completely, toss them with oil and seasoning if you are using them that day or the next. or use a vacuum sealer and freeze in small batches until ready to use. You can also do your best to get as much air out of a freezer bag as you can if you don't have a vacuum sealer.
Additional add-ins (when you are ready to enjoy the tomatoes) <g class="gr_ gr_103 gr-alert gr_gramm gr_inline_cards gr_run_anim Punctuation only-del replaceWithoutSep" id="103" data-gr-id="103">include:</g> minced garlic, fresh basil, rosemary, thyme capers, shredded fresh Parmesan or other hard Italian cheese.