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Sun-dried tomatoes

sun-dried tomatoes

Sun-dried tomatoes are a flavorful, healthy snack you can prepare at home. Discover the easy step-by-step and enjoy every bite!
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Total Time 8 hours 1 minute
Servings: 6 porções
Course: Snack
Cuisine: Italian
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 kg ripe tomatoes preferably roma or italian plum
  • 2 tablespoons olive oil extra virgin
  • 1 teaspoon salt sea salt or to taste
  • 1 teaspoon dried oregano or Italian herb mix
  • 2 cloves garlic thinly sliced (optional)
  • 1 teaspoon sugar optional, helps caramelize

Method
 

  1. Preheat the oven to 90°C (195°F) or use the lowest heat setting. If sun-drying, choose a hot, dry day.
  2. Wash and dry the tomatoes thoroughly. Cut each tomato in half lengthwise. Remove the seeds and juice for a stronger flavor.
  3. Arrange the tomato halves cut side up on a baking rack or parchment-lined tray. Drizzle with olive oil, then sprinkle with salt, dried oregano, and sugar (if using). Add garlic slices on top if desired.
  4. Dry the tomatoes: Place in the oven with the door slightly open for air circulation. Dry for 8–10 hours, checking every few hours for texture. For sun-drying, cover the tomatoes with mesh and place under the sun for 2–3 days, bringing indoors at night.
  5. The tomatoes are ready when they are leathery but still pliable, not crispy.
  6. Let cool completely. Store in a sterilized jar, covering with olive oil for better preservation, or refrigerate in an airtight container.

Notes

Sun-dried tomatoes are a kitchen gem, known for their rich, concentrated flavor and incredible versatility. Whether tossed into salads, pizzas, pasta, sandwiches, or even as a tasty snack, their umami punch can upgrade any dish. Making sun-dried tomatoes at home allows you to control the seasoning and choose your favorite tomato variety, guaranteeing a result tailored to your taste and freshness.

Practical Tips for Perfect Sun-Dried Tomatoes

  • Choosing tomatoes: Opt for Roma or plum tomatoes, as they have less water, dry faster, and concentrate flavors better. Cherry tomatoes are also a fun, bite-sized alternative.
  • Slicing evenly ensures consistent drying. If your tomatoes are different sizes, cut larger ones into quarters so everything dries at the same rate.
  • Spacing is key. Don’t overcrowd the baking tray; good airflow allows the tomatoes to dry properly, preventing sogginess or uneven textures.
  • Seasonings: Feel free to get creative! Try using thyme, rosemary, black pepper, or a pinch of chili flakes for an extra kick. A bit of sugar helps balance acidity and amp up caramelization.

Technique Insights

For the best results, use low and slow heat; rushing the process at higher temps can burn the edges or cause bitterness. Consider propping open the oven door slightly with a wooden spoon—this will let moisture escape more efficiently, mimicking traditional sun-drying. In sunny climates, authentic sun-drying outdoors is excellent but remember to protect with a mesh to keep bugs away. Always bring the tomatoes indoors overnight.

Serving Suggestions & Variations

  • Storing: After cooling, store your sun-dried tomatoes in olive oil with herbs for up to 2 weeks in the fridge. Add a splash of vinegar to the oil for extra tang.
  • Uses: Chop and fold into bread dough, layer on focaccia, toss into salads with feta and olives, or create a savory tapenade with capers and garlic.
  • Sweet twist: For an unexpected brunch touch, pair sun-dried tomatoes with creamy cheeses or serve alongside poached eggs on toasted sourdough.
Feel free to experiment with different tomato varieties, seasonings, or preparation methods until you discover the perfect match for your palette and recipes!