How To Make Sun-Dried Tomatoes

How To Make Sun-Dried Tomatoes

Course: Appetizer, DIY, Vegetarian

Cuisine: American, Italian American

Keyword: Homemade Sun Dried Tomatoes, Sun-Dried Tomatoes

Prep Time: 10

Cook Time: 2 30

Total Time: 2 40

Servings: servings

Calories: 43kcal

Author: Colleen Kennedy

Making your own sun-dried tomatoes allows you to control what is in them as well as the texture (more or less moisture). Homemade Sun Dried Tomatoes

Print Recipe

Ingredients

2 pints of grape tomatoes or your choice
Kosher salt

Instructions

Preheat oven to 250 degrees.
Wash and dry your tomatoes.
Halve them then choose to leave seeds in or out (I leave them in).
Place on a parchment paper lined baking sheet(s) lightly sprayed with baking spray (or lightly oiled with grapeseed or olive oil... I use a paper towel to rub the parchment/tray just a bit with oil).
Sprinkle with a couple of pinches of salt.
Bake for 2-2.5 hours, moving them around every 30 minutes or so. If some are still full-looking, press them down a bit with the back of a measuring cup to flatten a bit more. 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. as well as your preference for texture. I prefer mine not fully leathery-dry. If you want yours really dry it may take up to 4 hours total depending on the size of your tomatoes.
You can always lower temperature to 200 as you get closer to the end.
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) include minced garlic, fresh basil, rosemary, thyme capers, shredded fresh Parmesan or other hard Italian cheese. However don't add the add ins until they day you will be enjoying.

Notes

These tomatoes will keep 12 months in the freezer if vacuum sealed. Up to 6 months if not.

These will keep in the fridge in an air tight mason jar for a few days IF covered with oil, they will keep in the fridge 3 weeks (plain). Just be sure tomatoes are fully submerged.

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