Homemade Sun-Dried Tomatoes

Wednesday, August 15, 2012


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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