Sun Dried Tomatoes Recipe
Learn how to make healthy and flavorful sun-dried tomatoes in the oven with this easy recipe!
How to Make Sun-Dried Tomatoes
If you’ve ever had a sun-dried tomato, then you know how they can add a burst of rich tomato flavor to so many dishes, from pasta, salad, sandwiches, soups, and even dips. They can also be quite pricey at the grocery store and are often considered a “specialty” food item.
However, it’s easy and cheap to make your own sun-dried tomatoes at home when you use this oven method! It is also great way to preserve and savor your summer produce for weeks or even months!
Here in Texas, the growing season for tomatoes is pretty short, as it goes from a mild spring to a hot summer in just a few week’s time. So I’m always looking for ways to preserve my tomato harvest and ensure that none go to waste.
Sundried tomatoes can last for a month or more when packed in oil or even a year in the freezer. I’m so excited to make them with all the fresh tomatoes sitting on my counter right now!
So let’s skip the store-bought and make our own – no fancy equipment needed!
Ingredients
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- 2 pounds cherry tomatoes, grape tomatoes or small Roma tomatoes
- 2 tablespoons extra virgin olive oil
- Sea salt (to taste)
Helpful Kitchen Tools
Instructions
To Prep: Preheat oven to 215º F and line two baking sheets with parchment paper or silicone baking mats.
- Remove any stems from tomatoes. Slice tomatoes in half.
- Spread the tomato halves out on the prepared pans, cut-side facing up, leaving about one inch of space in between to allow the tomato juices to evaporate.
- Drizzle the sliced tomatoes with olive oil and sprinkle with salt, if desired.
- Bake for 4 hours for tomatoes that are dried, but still juicy in the middle. Bake 8 hours for tomatoes that are completely dried (best for long-term storage). Allow to cool to room temperature before storing.
Yield: Two pounds of fresh tomatoes will yield 1-2 cups of sun-dried tomatoes.
How To Store Sun-Dried Tomatoes
- In An Airtight Container – If you baked your tomatoes for 4 hours, you can keep them in the fridge for up to a week, in a sealed air-tight container.
- In Olive Oil – If you baked your tomatoes for the full 8 hours and they are completely dry, you can store them for up to a month by packing them in oil. To do so, add the tomatoes to a mason jar and fill with oil so that the tomatoes are completely covered. Seal the jar with a lid and keep in the refrigerator for up to a month. The oil prevents bacteria growth and also keeps the dried tomatoes from absorbing moisture.
- In the Freezer – You can freeze your sun-dried tomatoes in an airtight freezer-safe bag, for up to a year.
How To Use Sun-dried Tomatoes
Sun-dried tomatoes, with their concentrated, tangy flavor, are incredibly versatile in the kitchen. They can be a fantastic addition to a variety of dishes, from enhancing Italian-inspired pasta sauces, and pizzas to adding a depth of flavor to scrambles, frittatas, and quiches. You can even use them to make sun-dried tomato pesto!
Finely chopped, they bring a burst of savory sweetness to pasta salads, bruschetta toppings, and sandwich spreads. They also shine when incorporated into baked goods like savory scones or breads, or blended into creamy dips and spreads like hummus or cream cheese. Their chewy texture and robust taste make them a standout ingredient whether used as a garnish, a flavor booster, or a primary component.
Related Recipes
Sun Dried Tomatoes Recipe (Printable Recipe Card)
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Sun Dried Tomatoes Recipe
Equipment
- Baking sheet
- Silicone baking mat
Instructions
- To Prep: Preheat oven to 215º F and line two baking sheets with parchment paper or silicone baking mats.
- Slice tomatoes in half.
- Spread the tomato halves out on the prepared pans, cut-side facing up, leaving about one inch of space in between to allow the tomato juices to evaporate.
- Drizzle the sliced tomatoes with olive oil and sprinkle with salt, if desired.
- Bake for 4 hours for tomatoes that are dried, but still juicy in the middle. Bake 8 hours for tomatoes that are completely dried (best for long-term storage).
Notes
- In An Airtight Container – If you baked your tomatoes for 4 hours, you can keep them in the fridge for up to a week, in a sealed air-tight container.
- In Olive Oil – If you baked your tomatoes for the full 8 hours and they are completely dry, you can store them for up to a month by packing them in oil. To do so, add the tomatoes to a mason jar and fill with oil so that the tomatoes are completely covered. Seal the jar with a lid and keep in the refrigerator for up to a month.
- In the Freezer – You can freeze your sun-dried tomatoes in an airtight freezer-safe bag, for up to a year.
Nutrition
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