Make 2 cups. Easy to make sun-dried tomatoes with simple oven drying method. Use meaty tomatoes to make delicious homemade sun-dried tomatoes.
Serving : 1/4 cups
Preheat oven to 350F. Line a baking sheet with a parchment paper. I like to use my old baking sheets for roasting and drying.
Wash tomatoes (2lb, about 1kg) in water.
If using Roma Tomatoes (meaty tomatoes) cut each tomato in half and then cut 3 wedges from each half. Smaller tomatoes you can just quarter, lengthwise.
If using Hybrid Juliet Tomates (small plum tomatoes), cut them in half.
Set tomatoes in a colander over sink or another bowl. Season tomatoes with kosher salt (1 to 1 1/2 tbsp) and let them drain for 20 minutes.
In a small bowl combing olive oil/avocado oil (3tbsp), dry basil (1/2tsp), dry oregano (1/2tsp), sugar (1tsp). Whisk to combine.
Add drained tomatoes into a bowl and pour in the marinade. Toss to coat all the tomatoes with marinade. Then Transfer tomatoes onto a baking sheet and lay them down on the sheets, skin part down. They need to be in one layer.
If using 2 baking sheets. Place both sheets into the preheated oven at 350F. I had my oven racks in about 3/4 high and 1/4 low position.
Once your oven reaches 420F 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 take sheet out. Remove those that are done and leave those that need a bit more drying on a baking sheet. I find that tomatoes close the the rim of the baking sheet are dried the fastest.
Continue drying tomatoes. Turn the oven to 350F.
Once the oven is heated up to 350F place a baking sheet with remaining tomatoes into the oven.
Increase oven temperature to 395F. Once your oven reaches this temperature leave the tomatoes in for 5 minutes and then turn off the oven. Don't open oven doors. Leave the tomatoes in there for 2-3 hours. After this time tomatoes should be dry.
Store oven dried tomatoes an airtight container or a 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 2 weeks.
Store dried tomatoes in an airtight container, in the fridge for up to 2 week. You can also layer tomatoes in a jar with olive oil.
You can freeze tomatoes in an airtight container for up to a year.
Recipe by Hanielas.com