Sun-Dried Tomatoes (homemade)

1. Preheat – Preheat oven to 95°C (200°F).
2. Prep the Tomatoes – Wash 900 g (2 lbs) ripe tomatoes. For Roma or plum tomatoes, slice in half lengthwise. Leave cherry tomatoes whole or halved.
3. Arrange – Place tomatoes cut-side up on a parchment-lined baking sheet.
4. Season – Drizzle with 2 tbsp olive oil and sprinkle with 1 tsp salt, ½ tsp black pepper, and optional 1 tsp dried herbs (oregano, thyme, or basil).
5. Dry – Bake for 4–6 hours, checking after 4 hours. Tomatoes are ready when shriveled, leathery, and concentrated — but not burnt.
6. Cool and Store – Cool completely. Transfer to an airtight container.

Notes:

• Every oven varies — start checking at 4 hours and continue in 30-minute increments until leathery and concentrated but not burnt.
• Remove smaller tomatoes earlier if they dry faster than larger ones.

Storage:

• Fridge in an airtight container for up to 2 weeks. Submerge in olive oil for longer storage. Freeze for up to 3 months.

Swaps:

• Any ripe tomato variety works — Roma, plum, cherry, or grape.

Tips:

• Store in a jar covered with olive oil, garlic, and herbs for incredible flavor and shelf life.
• Use on pizza, pasta, sandwiches, salads, or straight from the jar as a snack.