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.