Sun Dried Tomatoes Recipe

Learn how to make healthy and flavorful sun-dried tomatoes in the oven with this easy recipe!

Course Side Dish

Cuisine American, Italian

Keyword tomato, vegetables

Prep Time 15

Cook Time 4

Total Time 4 15

Servings

Calories 103kcal

Author Stacey aka the Soccer Mom

Cost $5

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).

Nutrition information is provided as an estimate only.

Two pounds of fresh tomatoes will yield about 1-2 cups of sun-dried tomatoes.

Storage:

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.