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sun-dried tomatoes

sun-dried tomatoes

Sun-dried tomatoes reinvented! Easy, healthy and full of flavor, this method brings all the Mediterranean charm to your table.
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Total Time 5 hours 1 minute
Servings: 10 portions
Course: Appetizer
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1 kg ripe plum tomatoes
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon dried thyme
  • 2 cloves garlic thinly sliced
  • 1 teaspoon balsamic vinegar optional

Method
 

  1. Preheat your oven to 90°C (195°F) for a slow, even drying process.
  2. Wash and slice the tomatoes in half lengthwise. Remove seeds gently with a spoon if you prefer a less moist texture.
  3. Arrange the tomato halves, cut side up, on a baking sheet lined with parchment paper.
  4. Drizzle the tomatoes with extra virgin olive oil. Sprinkle with sea salt, dried oregano, dried thyme, and arrange the garlic slices evenly over the tomatoes.
  5. Optional: Add a few drops of balsamic vinegar on each tomato for a richer flavor.
  6. Bake for 5 to 6 hours, or until the tomatoes are shriveled but still slightly soft and not completely brittle. Check occasionally to avoid burning.
  7. Let cool completely. Store your homemade sun-dried tomatoes in a sterilized jar, covered with olive oil, in the refrigerator for up to two weeks.

Notes

Homemade sun-dried tomatoes are a kitchen gem: versatile, flavorful, and perfect for elevating countless dishes. Whether you're tossing them in pasta, blending them into spreads, or serving alongside cheeses, they bring a burst of concentrated Mediterranean sunshine to your table.

Practical tips for perfect sun-dried tomatoes

  • Choose ripe, firm tomatoes for best results. Plum or Roma varieties are ideal, as they have fewer seeds and a denser texture.
  • Slice tomatoes evenly to ensure uniform drying, and gently squeeze out some moisture to speed up the process.
  • Want a bolder flavor? Add a pinch of smoked paprika or chili flakes before baking for a subtle kick.

Preparation insights

  • Be patient: Low and slow baking preserves the tomatoes' sweetness and prevents them from hardening. Avoid high temperatures to keep the texture pleasantly chewy.
  • Using parchment paper makes cleanup easy and ensures the tomatoes don’t stick.
  • If you notice any burning edges, cover the tray loosely with foil for the final stretch.

Serving suggestions and variations

  • Toss sun-dried tomatoes into salads, grain bowls, or omelets for an extra pop of color and flavor.
  • Chop and mix with fresh herbs, capers, and olive oil for a quick bruschetta topping.
  • Try stirring a spoonful into homemade hummus or goat cheese for a vibrant appetizer spread.
  • For a deeper Mediterranean flair, store your finished tomatoes in olive oil with a few sprigs of rosemary or basil.
These simple yet mouthwatering tomatoes will quickly become a staple in your kitchen—don’t be surprised if you find yourself making them again and again!