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
- 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)
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.
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.
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