Making dried tomatoes isn’t that difficult as you might think. The obvious way would of course be to dry tomatoes in the sun (Hello! The label in a jar at the grocery store says sun dried tomatoes!), but as I don’t have that much patience and the sun hours in the end of the year are limited, it wasn’t an option this time. Dehydrator would have been the easiest way, but since I know many people don’t have one, I also rejected that option. So, oven-dried tomatoes it is!
This recipe is foolproof as all you need is tomatoes and a little bit of salt. Of course, if you prefer seasoned tomatoes, add some herbs etc. You can use any size from plum to cherry or grape tomatoes, but just keep in mind, that the larger they are, the longer they have to dry in the oven. Also, you can make semi-dry ones, that are a little softer, moister and ready quicker.
If you do not plan to use your oven-dried tomatoes in a week, I recommend storing them in a jar filled with olive oil so that the dried tomatoes stay fresh. You can also season them with different herbs, just throw them in a jar with the oil and tomatoes.
400-500g small and ripe tomatoes stems removed (I prefer cherry or grape tomatoes)
sea salt to taste (Since the tomatoes will shrink a lot when they dry, be careful not to add too much salt)
Optional: herbs + olive oil
- Preheat the oven to 100°C and line a baking sheet with parchment paper (don’t use foil, which can react with the tomatoes). Set aside and rinse the tomatoes with cool water and dry them thoroughly with a clean kitchen towel.
- Slice the tomatoes in half lengthwise and spread them out in an even layer cut-side-up on a baking sheet.
- Sprinkle very lightly with sea salt.
- Bake in the oven for 2 1/2 hours. Press down on the tomatoes with a spatula at this point (juices will come out and it helps them dry out faster.).
- Put the baking sheet back into the oven and bake for at least 2 more hours, or until they reach your desired level of dryness. Keep an eye on them near the end to ensure that they do not burn.
- Let then cool and enjoy! You can throw them in salads, soups, sauces, omelets, pizza, on top of your sandwiches or eat as an appetizer with cheese.
Store oven-dried tomatoes in an airtight container in the fridge for up to one week. To preserve sun-dried tomatoes for longer, you can store these tomatoes in olive oil. If you’re planning to make a huge batch of these tomatoes, the freezer is the way to go: Freeze them right from the baking sheet when they have cooled down.
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