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sun-dried tomatoes

sun-dried tomatoes

Sun-dried tomatoes bring intense flavor and practicality. Prepare at home with this easy recipe, rich in taste and nutrients.
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Total Time 5 hours 1 minute
Servings: 6 servings
Course: Preserve
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 kg ripe tomatoes preferably Italian or plum tomatoes
  • 1 tablespoon sea salt
  • 1 tablespoon dried oregano
  • 2 tablespoon extra virgin olive oil
  • 2 cloves garlic sliced (optional)

Method
 

  1. Preheat the oven to 95°C (200°F) or use a dehydrator if you have one.
  2. Wash and dry the tomatoes thoroughly. Slice each tomato in half lengthwise.
  3. Arrange the tomato halves, cut side up, on a baking tray lined with parchment paper.
  4. Sprinkle sea salt and dried oregano evenly over the tomatoes. Add sliced garlic for extra flavor, if desired.
  5. Drizzle extra virgin olive oil over the tomatoes.
  6. Bake slowly for 5 hours (or longer as needed), leaving the oven door slightly ajar to let moisture escape. The tomatoes should look shriveled but still pliable.
  7. Remove from the oven and let cool to room temperature.
  8. Store the sun-dried tomatoes in a sterilized jar topped with extra virgin olive oil. Keep refrigerated and use within a few weeks.

Notes

Sun-dried tomatoes are a classic in Mediterranean cuisine, known for their intense flavor and incredible versatility. Whether tossed onto fresh pasta, layered in sandwiches, mixed into salads, or blended into spreads, their rich umami kick instantly elevates countless dishes.

Practical Tips and Tricks

  • Choose the right tomato: Plum or Italian tomatoes work best because they have fewer seeds and less moisture, speeding up the drying process and concentrating the flavor.
  • Uniform slicing is essential: Cut your tomatoes as evenly as possible so they dry at the same rate, preventing some pieces from over- or under-drying.
  • Oven door technique: Keep the oven door slightly open with a wooden spoon. This allows moisture to escape, resulting in a better texture.
  • Customize your flavors: Experiment with adding dried thyme, rosemary, or chili flakes before drying for a personalized touch.

Preparation and Storage Advice

Don’t rush the drying process: Low and slow is the golden rule. Higher oven temps can cause burning and uneven dehydration. For even better results, use a dehydrator if you have one—this gives fuller control over the final texture.
Storage tip: To store longer, make sure the tomatoes are fully dry. For extra flavor and preservation, pack them in sterilized jars with olive oil, whole garlic cloves, and fresh herbs.

Serving & Variations

  • Add them to homemade focaccia or bread dough for a Mediterranean touch.
  • Blend into hummus for a savory, tangy spread.
  • Chop and mix into omelets or scrambled eggs for an intense burst of flavor.
  • Switch oregano for basil or Herbes de Provence for a unique twist.
  • Try different presentations: Dice for spreads, or keep halves for a rustic antipasto platter.
Making your own sun-dried tomatoes not only lets you control every ingredient but also gives you a flavorful ingredient that’s hard to beat for freshness. With a little patience, you’ll have a homemade pantry staple that shines in countless dishes!