Homemade Sundried Tomatoes
My homemade sundried tomatoes prove you can bring the Mediterranean coast straight to your kitchen! With just 3 ingredients and 4 simple steps, anyone can make this recipe and get sundried tomatoes that taste oh-so-intense, zesty, and pack a “umami” punch.
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Ingredients
- 1 lb Cherry Tomatoes or other tomatoes, cut equally
- 2 tablespoon Olive Oil plus more for storing
- Salt to taste
Instructions
- Preheat oven to 225°F. Slice cherry tomatoes in half and arrange cut side up on a parchment paper-lined baking tray.
- Brush the tomatoes with 2 tablespoon olive oil and season with salt to taste.
- Bake for 6 to 8 hours, or until the tomatoes are shriveled and fully dried out but still slightly tender. Let sit to cool.
- Transfer the dried tomatoes to a clean jar and fully submerge in olive oil.
- Serve immediately or store in the fridge for later.
Notes
- Start checking around the 6-hour mark: Timings can vary, so once it hits the 6-hour mark, check every 20 minutes. Larger tomato varieties tend to take longer to dry.
- Gently press the tomatoes: Every hour, gently press the tomatoes with a spatula to help release excess moisture.
- Don’t forget to arrange the tomatoes cut side up: Yes, it makes a difference. The tomatoes need to be facing up to help the moisture escape!
Nutrition
Calories: 329kcalCarbohydrates: 18gProtein: 4gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gSodium: 50mgPotassium: 989mgFiber: 3gSugar: 11gVitamin A: 2218IUVitamin C: 103mgCalcium: 50mgIron: 3mg
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