sun-dried tomatoes
Sun-dried tomatoes, an easy and practical way to add intense flavor to your meals. Make your own at home!
Ingredients
Method
- Preheat your oven to 100°C (210°F). Prepare a large baking sheet and line it with parchment paper for easy cleanup.
- Wash and dry the tomatoes thoroughly. Cut them in half lengthwise and gently remove the seeds using a small spoon.
- Arrange the tomato halves cut side up on the baking sheet. Make sure they are not touching each other for even drying.
- Drizzle the tomatoes with olive oil and sprinkle with salt, sugar (optional), and oregano. If desired, add thin slices of garlic and a touch of balsamic vinegar for extra flavor.
- Place the tray in the oven. Bake for 4 hours, or until the tomatoes are wrinkled, deep red, and feel dry but still pliable. Rotate the tray halfway through for even drying.
- Allow the tomatoes to cool completely before using or storing. Store in a sterilized jar covered with olive oil and keep refrigerated.
Notes
Sun-dried tomatoes are an incredibly versatile pantry staple, adding an explosion of flavor to salads, pastas, sandwiches, and even as a gourmet pizza topping. Their concentrated sweetness and savory profile can instantly upgrade everyday dishes, making them a favorite in Mediterranean-inspired cuisines and modern kitchens alike.
Smart Tips for Success
- Choose well-ripened, firm tomatoes: Plum or Italian tomatoes have fewer seeds, thicker flesh, and a naturally sweet flavor, making them ideal for drying. Avoid overripe tomatoes as they can become mushy after baking.
- Uniform slicing is key: Cutting tomatoes to a similar size ensures they dry evenly. If some pieces are thinner, check them a little earlier to prevent over-drying.
- Layering flavors: Don't hesitate to experiment! Try sprinkling thyme, rosemary, or cracked pepper for a herbal twist. A pinch of sugar intensifies the natural sweetness.
- Watch your oven temperature: Keeping the oven low prevents burning and preserves flavor. If your oven doesn't go as low as 100°C, crack the door slightly to promote air circulation and even drying.
Expert Preparation Insights
- The process is slow, but trust the method—low and slow heat removes moisture while keeping tomatoes tender. For best results, rotate the baking tray halfway through the baking time.
- If you prefer a more leathery texture, dry for a little longer and let them cool before storing. For a juicier, chewier bite, remove from the oven sooner.
Serving Suggestions and Variations
- Upgrade your sides: Sun-dried tomatoes pair wonderfully with soft cheeses, olives, and fresh herbs on a charcuterie board.
- Chop and mix them into fresh salads, homemade pesto, or frittatas for intense bursts of umami.
- If you love spicy food, add a few slices of chili pepper or a dash of smoked paprika before baking for a unique kick.
- Store them under olive oil with a sprig of rosemary and garlic for Mediterranean flair and quick gourmet additions to meals.
