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Sun-Dried Tomatoes (homemade)
How-tos
What You’ll Need:
2 lbs ripe tomatoes (Roma, plum, grape, or cherry tomatoes)
🛢️ 2 tbsp olive oil
🧂 1 tsp salt
🧂 1/2 tsp black pepper
🌿 1 tsp dried herbs (optional: oregano, thyme, basil)
Features:
No items found.
Nutrition:
Servings
1
Calories
50
Carbohydrates
6 g
Fat
3 g
Fiber
1 g
Protein
1 g
Monounsaturated
2 g
Polyunsaturated
0.3 g
Saturated
0.4 g
Trans
0 g
Vitamin A
500 IU
Vitamin C
12 mg
Calcium
10 mg
Iron
0.3 mg
Potassium
250 mg
Cholesterol
0 mg
Sodium
200 mg
Sugar
4 g
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How You’ll Make It
- Preheat oven to 200°F (95°C).
- Wash tomatoes. For larger tomatoes (Roma, plum), slice in half lengthwise; leave grape and cherry tomatoes whole or halved.
- Arrange tomatoes cut-side up on a parchment-lined baking sheet.
- Drizzle olive oil and sprinkle salt, pepper, and herbs evenly.
- Bake for 4–6 hours, checking after 4 hours until tomatoes are shriveled and leathery but not burnt.
- Cool completely. Store airtight in fridge (up to 2 weeks) or freeze for longer storage.
Substituttions
Sun-Dried Tomatoes (homemade)
Servings
8 (1/4 cup per serving)
Prep Time
10 min
Cook Time
4-6 hours
Ingredients:
2 lbs ripe tomatoes (Roma, plum, grape, or cherry tomatoes)
🛢️ 2 tbsp olive oil
🧂 1 tsp salt
🧂 1/2 tsp black pepper
🌿 1 tsp dried herbs (optional: oregano, thyme, basil)
Features:
No items found.
Instructions:
- Preheat oven to 200°F (95°C).
- Wash tomatoes. For larger tomatoes (Roma, plum), slice in half lengthwise; leave grape and cherry tomatoes whole or halved.
- Arrange tomatoes cut-side up on a parchment-lined baking sheet.
- Drizzle olive oil and sprinkle salt, pepper, and herbs evenly.
- Bake for 4–6 hours, checking after 4 hours until tomatoes are shriveled and leathery but not burnt.
- Cool completely. Store airtight in fridge (up to 2 weeks) or freeze for longer storage.
