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Sun-dried tomatoes

sun-dried tomatoes

Sun-dried tomatoes, an easy and practical way to add intense flavor to your meals. Make your own at home!
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Total Time 4 hours 1 minute
Servings: 6 portions
Course: Preserve
Cuisine: Italian
Calories: 90
Ingredients Method Notes

Ingredients
  

  • 1 kg ripe tomatoes, preferably Italian/plum firm and sweet
  • 2 tablespoon olive oil
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon sugar optional, enhances the sweetness
  • 1 tablespoon balsamic vinegar optional, for a more complex flavor
  • 1 clove garlic sliced, optional

Method
 

  1. Preheat your oven to 100°C (210°F). Prepare a large baking sheet and line it with parchment paper for easy cleanup.
  2. Wash and dry the tomatoes thoroughly. Cut them in half lengthwise and gently remove the seeds using a small spoon.
  3. Arrange the tomato halves cut side up on the baking sheet. Make sure they are not touching each other for even drying.
  4. Drizzle the tomatoes with olive oil and sprinkle with salt, sugar (optional), and oregano. If desired, add thin slices of garlic and a touch of balsamic vinegar for extra flavor.
  5. Place the tray in the oven. Bake for 4 hours, or until the tomatoes are wrinkled, deep red, and feel dry but still pliable. Rotate the tray halfway through for even drying.
  6. Allow the tomatoes to cool completely before using or storing. Store in a sterilized jar covered with olive oil and keep refrigerated.

Notes

Sun-dried tomatoes are an incredibly versatile pantry staple, adding an explosion of flavor to salads, pastas, sandwiches, and even as a gourmet pizza topping. Their concentrated sweetness and savory profile can instantly upgrade everyday dishes, making them a favorite in Mediterranean-inspired cuisines and modern kitchens alike.

Smart Tips for Success

  • Choose well-ripened, firm tomatoes: Plum or Italian tomatoes have fewer seeds, thicker flesh, and a naturally sweet flavor, making them ideal for drying. Avoid overripe tomatoes as they can become mushy after baking.
  • Uniform slicing is key: Cutting tomatoes to a similar size ensures they dry evenly. If some pieces are thinner, check them a little earlier to prevent over-drying.
  • Layering flavors: Don't hesitate to experiment! Try sprinkling thyme, rosemary, or cracked pepper for a herbal twist. A pinch of sugar intensifies the natural sweetness.
  • Watch your oven temperature: Keeping the oven low prevents burning and preserves flavor. If your oven doesn't go as low as 100°C, crack the door slightly to promote air circulation and even drying.

Expert Preparation Insights

  • The process is slow, but trust the method—low and slow heat removes moisture while keeping tomatoes tender. For best results, rotate the baking tray halfway through the baking time.
  • If you prefer a more leathery texture, dry for a little longer and let them cool before storing. For a juicier, chewier bite, remove from the oven sooner.

Serving Suggestions and Variations

  • Upgrade your sides: Sun-dried tomatoes pair wonderfully with soft cheeses, olives, and fresh herbs on a charcuterie board.
  • Chop and mix them into fresh salads, homemade pesto, or frittatas for intense bursts of umami.
  • If you love spicy food, add a few slices of chili pepper or a dash of smoked paprika before baking for a unique kick.
  • Store them under olive oil with a sprig of rosemary and garlic for Mediterranean flair and quick gourmet additions to meals.
With a bit of patience and these thoughtful touches, homemade sun-dried tomatoes will soon become a cherished part of your cooking repertoire, offering depth and personality to countless dishes.