sun-dried tomatoes
Sun-dried tomatoes reinvented! Easy, healthy and full of flavor, this method brings all the Mediterranean charm to your table.
Ingredients
Method
- Preheat your oven to 90°C (195°F) for a slow, even drying process.
- Wash and slice the tomatoes in half lengthwise. Remove seeds gently with a spoon if you prefer a less moist texture.
- Arrange the tomato halves, cut side up, on a baking sheet lined with parchment paper.
- Drizzle the tomatoes with extra virgin olive oil. Sprinkle with sea salt, dried oregano, dried thyme, and arrange the garlic slices evenly over the tomatoes.
- Optional: Add a few drops of balsamic vinegar on each tomato for a richer flavor.
- Bake for 5 to 6 hours, or until the tomatoes are shriveled but still slightly soft and not completely brittle. Check occasionally to avoid burning.
- Let cool completely. Store your homemade sun-dried tomatoes in a sterilized jar, covered with olive oil, in the refrigerator for up to two weeks.
Notes
Homemade sun-dried tomatoes are a kitchen gem: versatile, flavorful, and perfect for elevating countless dishes. Whether you're tossing them in pasta, blending them into spreads, or serving alongside cheeses, they bring a burst of concentrated Mediterranean sunshine to your table.
Practical tips for perfect sun-dried tomatoes
- Choose ripe, firm tomatoes for best results. Plum or Roma varieties are ideal, as they have fewer seeds and a denser texture.
- Slice tomatoes evenly to ensure uniform drying, and gently squeeze out some moisture to speed up the process.
- Want a bolder flavor? Add a pinch of smoked paprika or chili flakes before baking for a subtle kick.
Preparation insights
- Be patient: Low and slow baking preserves the tomatoes' sweetness and prevents them from hardening. Avoid high temperatures to keep the texture pleasantly chewy.
- Using parchment paper makes cleanup easy and ensures the tomatoes don’t stick.
- If you notice any burning edges, cover the tray loosely with foil for the final stretch.
Serving suggestions and variations
- Toss sun-dried tomatoes into salads, grain bowls, or omelets for an extra pop of color and flavor.
- Chop and mix with fresh herbs, capers, and olive oil for a quick bruschetta topping.
- Try stirring a spoonful into homemade hummus or goat cheese for a vibrant appetizer spread.
- For a deeper Mediterranean flair, store your finished tomatoes in olive oil with a few sprigs of rosemary or basil.
