Homemade Sun-Dried Tomatoes
These Homemade Sun-Dried Tomatoes are slow-roasted cherry tomatoes that become sweet, concentrated, and intensely flavorful without any special equipment.
Ingredients
- 2 pounds fresh cherry tomatoes
- ¾ cup olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 garlic clove, minced
- ½ teaspoon salt
Instructions
- Set oven to 280°F. Line 2 sheet pans with parchment paper.
- Wash and dry the cherry tomatoes. Slice each in half and remove stems or cores if desired.
- Place the tomatoes cut-side up on the prepared pans. Spread them out so they aren’t touching. Lightly sprinkle the tomatoes with salt.
- Bake for 3–3½ hours, checking every 30 minutes after the 2-hour mark. The tomatoes should look dry but still soft and pliable, avoid browning, as this can make them bitter.
- Once cooled, transfer the tomatoes to a clean jar. Add the garlic, dried oregano, and dried thyme, then cover with olive oil.
- Store in the refrigerator and use within 2 weeks.The oil will solidify when chilled, let the jar sit at room temperature for 10–15 minutes before using.
Nutrition
Notes
- Tomato Selection: Use ripe and firm cherry tomatoes for the best results. Overripe tomatoes might turn mushy during roasting.
- Use parchment paper: Prevents sticking and makes cleanup easy.
- Even sizing helps: Try to use tomatoes of similar size so they roast at the same rate.
- Check often near the end: After 2 hours, check every 30 minutes, the difference between perfect and overdone can be quick.
- Avoid browning: Browning can make the tomatoes taste bitter, pull them from the oven while still soft and slightly chewy.
- Flavor variations: Add fresh rosemary, basil, or even red pepper flakes to the storage jar for extra flavor.
- Best uses: Toss into pasta, scatter over pizza, mix into salads, or spread on crusty bread.
- Optional Additions: You can add other herbs like basil leaves, rosemary, or a pinch of red pepper flakes for a different flavor profile.
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