Sun-Dried Tomatoes (Homemade)
Condiments
Ingredients:
- 900 g (2 lbs) ripe tomatoes
- 30 ml (2 tbsp) olive oil
- 6 g (1 tsp) salt
- 1 g (½ tsp) black pepper
- 1 tsp dried herbs (optional: oregano, thyme, basil)
Equipments:
Features:
Gluten-Free
Meal Prep Friendly
Grain-Free
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Keep the oven at the low 95°C (200°F) setting the whole time, even though it's tempting to speed things up — a higher temperature bakes the tomatoes instead of properly dehydrating them.
Instructions:
- Preheat: Preheat oven to 95°C (200°F).
- Prep and Arrange: Wash 900 g (2 lbs) ripe tomatoes. Slice Roma or plum tomatoes in half lengthwise; leave cherry tomatoes whole or halved. Place cut-side up on a parchment-lined baking sheet.
- Season: Drizzle with 2 tbsp olive oil and sprinkle with 1 tsp salt, ½ tsp black pepper, and optional 1 tsp dried herbs.
- Dry: Bake for 4–6 hours, checking after 4 hours. Tomatoes are ready when shriveled, leathery, and concentrated — but not burnt.
- 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.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The ripe tomatoes adds bright acidity and juicy body. The olive oil brings fruity depth and helps carry the other flavors. The salt sharpens and balances every other flavor in the dish. The black pepper adds a subtle heat that rounds out the seasoning.
Sun-Dried Tomatoes (Homemade)
Ingredients:
- 900 g (2 lbs) ripe tomatoes
- 30 ml (2 tbsp) olive oil
- 6 g (1 tsp) salt
- 1 g (½ tsp) black pepper
- 1 tsp dried herbs (optional: oregano, thyme, basil)
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The ripe tomatoes adds bright acidity and juicy body. The olive oil brings fruity depth and helps carry the other flavors. The salt sharpens and balances every other flavor in the dish. The black pepper adds a subtle heat that rounds out the seasoning.
Prep:
Keep the oven at the low 95°C (200°F) setting the whole time, even though it's tempting to speed things up — a higher temperature bakes the tomatoes instead of properly dehydrating them.
Instructions:
- Preheat: Preheat oven to 95°C (200°F).
- Prep and Arrange: Wash 900 g (2 lbs) ripe tomatoes. Slice Roma or plum tomatoes in half lengthwise; leave cherry tomatoes whole or halved. Place cut-side up on a parchment-lined baking sheet.
- Season: Drizzle with 2 tbsp olive oil and sprinkle with 1 tsp salt, ½ tsp black pepper, and optional 1 tsp dried herbs.
- Dry: Bake for 4–6 hours, checking after 4 hours. Tomatoes are ready when shriveled, leathery, and concentrated — but not burnt.
- Cool and Store: Cool completely. Transfer to an airtight container.
