sun-dried tomatoes
Sun-dried tomatoes easy recipe. Discover how to preserve tomatoes and boost any meal with authentic Mediterranean taste.
Ingredients
Method
- Preheat your oven to 100°C (212°F). Line a baking sheet with parchment paper for easy cleanup.
- Wash and dry the tomatoes thoroughly. Slice each tomato in half lengthwise.
- Remove seeds gently with a small spoon or your fingers, if desired, for a less moist result.
- Arrange tomato halves cut side up on the prepared baking sheet. Make sure they do not overlap.
- Drizzle olive oil evenly over the tomatoes. Sprinkle with salt, oregano, thyme, and black pepper.
- Bake for 4 hours, checking occasionally. The tomatoes should look wrinkled and dry, but still slightly pliable.
- Cool completely before storing. For longer storage, pack the sun-dried tomatoes in a jar with olive oil and store in the refrigerator.
Notes
Sun-dried tomatoes are a staple in Mediterranean cuisine, celebrated for their intense flavor and versatility. You can use them in salads, pastas, focaccias, sandwiches, or as a savory topping for homemade pizzas. Their rich umami taste brightens up almost any dish!
Dried vs Oven-Dried: Traditionally, sun-dried tomatoes are dried under the intense sun for days, but the oven method brings the same delicious result in just a few hours. To intensify flavor, select ripe, meaty tomatoes like Roma or plum varieties—they have fewer seeds and less water, making drying much easier.
Tips and Tricks:
- Uniform Slices: Cut all tomatoes to the same size to ensure even drying. If some are thinner than others, check and remove from the oven earlier.
- Prevent Chewiness: Be patient and bake the tomatoes at a low temperature—the slower, the better. If you rush and increase the heat, they can burn or become tough.
- Flavor Boost: Add minced garlic or a few chili flakes before baking for a pleasant kick. For a more aromatic profile, rosemary and basil work beautifully!
- Storage: Once cooled, you can store them in a sterilized jar covered with olive oil. Add garlic cloves and fresh herbs to the jar for even more flavor. Kept in the fridge, they'll last for up to two weeks.
- Chop sun-dried tomatoes and mix them into cream cheese or goat cheese for a flavorful spread.
- Blend them into homemade pesto or vinaigrette for a deeper taste.
- Add to omelets, pasta sauces, or sprinkle over roasted vegetables for an instant Mediterranean twist.
