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sun-dried tomatoes

sun-dried tomatoes

Sun-dried tomatoes bring Mediterranean flavor to your kitchen. Discover a simple, healthy recipe for snacks, salads, and more delights!
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Total Time 4 hours 1 minute
Servings: 6 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 78
Ingredients Method Notes

Ingredients
  

  • 12 unit ripe Roma tomatoes halved, seeds removed
  • 1 tablespoon extra-virgin olive oil plus a little more for serving
  • 0.5 teaspoon salt preferably sea salt
  • 0.5 teaspoon dried oregano optional, for extra aroma
  • 1 clove garlic thinly sliced, optional
  • 1 pinch black pepper to taste

Method
 

  1. Preheat your oven to 95°C (200°F), or set a dehydrator to low.
  2. Slice the Roma tomatoes in half, remove seeds, and pat them dry with paper towels.
  3. Arrange the tomatoes cut side up on a baking sheet lined with parchment paper.
  4. Drizzle with olive oil and sprinkle with salt, black pepper, and oregano if desired. Distribute sliced garlic over the tomatoes for extra flavor.
  5. Bake for 4 hours (241 minutes), or until the tomatoes are shriveled and dry but still slightly flexible. Check occasionally to avoid burning.
  6. Cool the sun-dried tomatoes completely. Store in an airtight container or jar, optionally covered with additional olive oil for longer shelf life.

Notes

Sun-dried tomatoes are a staple in Mediterranean cuisine, celebrated for their intense flavor and remarkable versatility. They make everything from salads to sandwiches, pastas and flatbreads pop with sweet-savory umami depth. Whether you want a gourmet snack or a special ingredient to elevate homemade dishes, learning to make them at home is game-changing.

Practical Tips for Perfect Sun-dried Tomatoes

Choose ripe, firm Roma tomatoes—they dehydrate evenly and offer rich flavor. Regular tomatoes can be used, but cherry tomatoes are also excellent for a sweeter, bite-sized result.
Spread tomatoes cut-side up and leave space for air circulation. This helps ensure even drying and prevents excess moisture, which could spoil your batch.
If your oven runs hot, leave the door slightly ajar to let moisture escape for a more authentic sun-dried effect. A rack under the baking tray can help air circulate underneath too.

Flavor and Storage Suggestions

Add dried oregano, thyme, or rosemary before drying for delicious Mediterranean aroma. Sliced garlic gives a wonderful flavor lift if you enjoy bold taste.
For storage, submerge the dried tomatoes in olive oil with fresh basil or more garlic. This not only preserves them, but also creates a flavorful oil perfect for drizzling over bread or salad.

Serving and Variations

Slice sun-dried tomatoes into salads, toss them into pasta dishes with feta and olives, blend into sauces, or top homemade focaccia. You can even mince them and stir into softened butter for an instant flavor-packed spread.
Homemade sun-dried tomatoes are far less salty than most store-bought versions, so taste before adding extra salt to your recipes.