Sun-dried tomatoes are one of the best ingredients to add to your salads, wraps or sandwiches.
The best thing is you can easily make these yourself and they taste even better than when you dry them in the sun. Ready to learn how you can make sun-dried tomatoes in the oven? Let’s get started!
These tomatoes are so easy to make and one of those ingredients that give your recipes a bite. By adding garlic or seasoning you can give the tomatoes even more flavor.
With this recipe, you do not need hot sunny days or a big sunny garden or rooftop. All you need is a baking sheet, a warm oven, and some tomatoes.
Fair warning in advance drying tomatoes takes time. So take that into account when you need them for a recipe. But the result is well worth the wait.
What are the best tomatoes for drying?
You make think that you can use any type of tomatoes but there definitely a difference. The best tomatoes for drying are:
- Roma tomatoes
- San Marzano Tomatoes
But let me tell you if you have a great crop of tomatoes from your garden just give this recipe a try.
To make this recipe you need a very limited number of ingredients. You only need the following ingredients on your grocery list:
- Roma tomatoes
- (Italian) seasoning
- Sea salt
- Olive oil
How to make sun-dried tomatoes in the oven
To make this recipe start with washing all the tomatoes with cold water. Cut all the tomatoes in half and deseed the tomatoes.
Keep the tomato seed to use in a tomato sauce. Preheat the oven to 150℉/75℃ while you line a baking sheet with baking paper.
Put all the halved tomatoes on the baking tray. Sprinkle the tomatoes with sea salt and then put the tray in the oven.
Let the tomatoes bake for 2,5-3 hours or until the tomatoes have dried enough. You do not have to flip the tomatoes during the bake.
Take the tray out of the oven. Finely chop the garlic. Put the first 5 tomatoes in a glass jar, add a teaspoon of your favorite seasoning like Italian seasoning.
Then add garlic and put in the next layer. Warm the olive oil in a small pot but do not boil. Pour the olive oil in the jar and let it cool.
Ready to serve.
How to store sun-dried tomatoes
There are a number of way to store the sun-dried tomatoes:
- Fridge – you can easily store these oven sun-dried tomatoes for 5 to 6 months in a glass jar covered with olive oil.
- Freezer – If you want to keep them longer freeze the tomatoes for up to 6 months and more. Don’t cover with olive oil when you want to freeze.
Serve sun-dried tomatoes with
You can easily use these dried tomatoes in a lot of recipes. Take a look at some examples here:
- Avocado tomato salad
- Vegan wrap
- Tomato tapenade
- The best Migas egg recipe
- Mexican tortilla soup
- Avocado shrimp tostada
How to rehydrate sun-dried tomatoes
Sun-dried tomatoes are dried and dehydrated when stored in a glass jar. You can easily rehydrate the tomatoes by putting the sun-dried tomatoes in hot water for about 20 minutes.
Drain the tomatoes and you can put them back in the olive oil or use them in your recipes.
I hope you love this oven sun-dried recipe as much as I do!
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Want to learn how you can make sun dried tomatoes in the oven and make the best dried tomatoes for you salads or to give your wrap a bite. Try this recipe!
- 20 Roma tomatoes
- Italian seasoning
- Sea salt
- 1 clove of garlic
- 1 cup olive oil
- Wash the tomatoes
- Half the tomatoes and deseed. Put on a baking sheet and sprinkle with sea salt
- Preheat oven to 150℉/75℃ and put in the oven for 2,5 to 3 hours
- Take out of the oven. Finely chop the garlic. Put the first 5 tomatoes in a glass jar, add a tsp of seasoning. Then add garlic and put in the next layer
- Warm the olive oil but do not boil. Pour in the jar and let it cool
- Ready to serve
Keep the tomato seed to use in a tomato sauce
Calories: 55g; Fat: 5.3g; Carbs: 2.5g; Protein: 0.6g;