Homemade Sun-Dried Cherry Tomatoes
An easy recipe for homemade Sun-dried Tomatoes made in the oven. 5 Ingredients. 3 Hours. Gluten-Free. Low-Carb. Keto. Whole 30. Paleo.
Servings: 4 servings
Calories: 174kcal
Ingredients
- 2 lbs cherry tomatoes (1kg)
- ¾ cup olive oil (enough to cover the tomatoes when storing)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon minced garlic
- ½ teaspoon salt (more or less to your own tastes)
Instructions
- Preheat the oven to 280F/140C.
- Prepare a sheet pan with baking paper.
- Slice the cherry tomatoes in half. Remove the stem and core if desired.
- Arrange the tomatoes cut side up on the baking paper. This amount of cherry tomatoes usually fills 2 sheet pans.
- Sprinkle all the tomatoes lightly with salt.
- Slide the sheet pans into the oven and let dry for at least 3 hours, keeping an eye on them every 30 minutes once the first 2 hours have elapsed.
- The cherry tomatoes are done when they are dry, but still "soft" - you want to avoid any browning, because that can make them bitter.
- Once they are done, add them to a jar, together with the garlic and herbs. Store in the fridge and use within 2 weeks.
Notes
Before storing in a jar - I like to add the oil, tomatoes, garlic and herbs to a small pot and heat it up slightly so everything infuses together.
*The calories per serving includes the oil used to pack the tomatoes, so it will be less if you don't use the oil at the same time.
Nutrition
Calories: 174kcal | Carbohydrates: 2.5g | Protein: 1.6g | Fat: 19g | Saturated Fat: 2.7g | Sodium: 3mg | Potassium: 140mg | Fiber: 0.8g | Sugar: 1.5g | Calcium: 10mg | Iron: 0.4mg