Haniela's: Homemade Sun-Dried Tomatoes

Wednesday, August 15, 2012

Homemade Sun-Dried Tomatoes


To make sun dried tomatoes it is best to use tomatoes that are meaty so when they are dried you are not left with only a mere sample of a thin tomato skin and a few seeds. I decided to use Roma and Hybrid Juliet. Hybrid Juliet Tomatoes  are a small version of Italian Plum Tomatoes. They are like cherry tomatoes but meatier than  any other cherry tomatoes I've tried. 
If you haven't guessed already I made my sun dried tomatoes in the oven so technically I should call them oven dried tomatoes. Sun dried tomatoes sound so much better though.
Since the whole process takes hours I usually make them at night or I start early in the morning and leave them in the oven till afternoon. They are really easy to make and are worth it.  They make for a great snack alone or chop them up and add them to a salad. Delicious and very very tasty. You can play with different herbs if you'd like. I was thinking about adding garlic but decided not to. I was little afraid garlic would overpower them. 


Plum shape tomatoes - Roma Tomatoes

Hybrid Juliet Tomato, they are disease resistant, very meaty and super juicy
Sun Dried Tomatoes
2 pounds of meaty tomatoes, I used Roma and Hybrid Juliet 
3tsp  dry oregano or dry basil or combination
1 to  1 1/2tbl kosher salt
3tbl olive oil
1tsp sugar

  • Preheat oven to  350F.
  • Wash tomatoes well.
  • If using Roma tomatoes, cut them in half then cut them into smaller sections (like you would cut  a watermelon). I made 6 pieces from a large Roma tomato.
  • If using Hybrid Juliet, cut them in half
  • Layer 2 old baking sheets with parchment paper
  • Set tomatoes in a colander over sink or another bowl
  • Season tomatoes with kosher salt and let them drain for 10 minutes
  • After 10 minutes transfer tomatoes into a large bowl
  • Season tomatoes with dry herbs, sugar, olive oil. Stir gently. Taste. If needed add more kosher salt.
  • Transfer tomatoes onto a baking sheet and lay them down on the sheets, skin part down. They need to be in one layer.
  • Place both sheets into the oven( I had my oven racks in about 3/4 high and 1/4 low position).
  • Increase oven temperature to 420F.
  • Once your oven reaches this temperature leave the tomatoes in for 15 minutes and then turn the oven off. Don't open the doors for at least 3-4 hours.
  • After 4 hours open the oven and check how dried your tomatoes are. Remove those that are done and leave those that need a bit more drying.
  • If you have to dry some of the tomatoes for longer gather them onto one sheet.
  • Turn the oven on to 350F.
  • Once the oven is heated up place remaining tomatoes in.
  • Increase oven temperature to 395F. Once your oven reaches this temperature leave the tomatoes in for 5 minutes and then turn it off. Don't open oven doors. Leave the tomatoes in there for 2-3 hours. After this time tomatoes should be dry. 
  • Store in the glass jar in the fridge. You can also pour extra virgin olive oil into the jar and store them that way.
  • They will last for months.
  • * I've only tried drying tomatoes having 2 sheets in the oven. If you feel comfortable you can dry more tomatoes at a time use more tomatoes and add a 3rd baking sheet.








Once dried they are ready to be enjoyed. They are very addictive. I left them on the counter and ate them in only a few days. I absolutely love them and will be making a lot more this year.



1 comment:

  1. Like dehydrating, only better, IMO! I have a dehyd and don't use it much anymore. I love your 5min and don't open the doors method!

    ReplyDelete

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