How to Make Sun-Dried Tomatoes in the Oven

How to Make Sun-Dried Tomatoes in the Oven is a simple way to get those delicious rich tomatoes anytime. Not only are sun-dried tomatoes incredibly tasty but this is also a great way to store your summer harvest. You can learn how to preserve regular tomatoes in olive oil here.

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Tomatoes are the number one thing on my list of veggies to grow in the garden each year. I try to plan accordingly. Most times I find I have overlooked something. But that means my planning is then to be perfected the following year.

Wanting to not just eat them fresh off the vine but also in my cooking as well. If I am lucky enough to grow too many that will mean I have them for jarring to enjoy later. Insert, the timeless sun-dried tomato. Their rich bold flavor and versatility make them a wonder to have in the kitchen.

Summertime to me is sun-dried tomato season and although there are tomatoes in the store year-round in our area. Nothing beats the taste of a summer tomato. Eating seasonally is something I hadn’t done for most of my life. But being in the kitchen as often as I am you begin to notice when food is at its best and the quality of the ingredients matter. Here is a simple technique for having fresh, quality sun-dried tomatoes in your home.

Tossing them in pasta for a simple sauce or using them as the tomato base for a homemade pizza. Truly a simple but intense flavor addition to either.

What I Love About Making Them

Making sun-dried tomatoes in the oven is a simple process as you will see. The idea that you need a certain tomato to make them has not been any sort of issue for me. I use all the tomatoes that come out of the garden. Even the ugly ones. Although I will say, those ugly ones tend to be the most flavorful tomatoes. Don’t let them fool you.

But before I veer too far off the point I am attempting to make here. Use all the tomatoes! Even at the same time. Chop the larger ones into bite-sized pieces so they dry faster. I love that I can use the ugly, the cherry, the too-ripe, and even the off varieties. Turning them all into something as beautiful as a sun-dried tomato.

What You’ll Need To Make Them

1 lb of tomatoes

Olive oil

Sea salt (optional)

To Store

Mason jar or another glass air tight container

Store in fridge

Directions

You can sun dry any type of tomato you choose from Cherry to Roma to Beefstake. You will start by washing the tomatoes.

Heat oven to 225°F. Line a baking sheet with parchment paper or if you have a baking pad you can use that too. When sun drying cherry tomatoes, I like to cut them in half to help the drying process along. For whole tomatoes make sure to remove the stems and the stem plug.

Cut the tomatoes into chunks. Place them all evenly onto the lined baking sheet. Remember that we are drying the tomatoes so you don’t want to pile them on top of each other.

Drizzle them with olive oil over the top and sprinkle with a little sea salt (optional).

Place them in the oven and bake for 2 hours. After 2 hours, remove them from the oven and use a fork to smash them a bit. Place the baking sheet back into the oven and bake for another 2 hours.

Once completely cooled, place them in your storage container. Fill with enough olive oil to cover the tomatoes.

Take a knife and run it down the sides of the jar to get out any air bubbles.

Top the jar off with more olive oil if needed making sure the entire contents of the jar is covered in the oil. Store the container inside the refrigerator.

Notes

• Allow the tomatoes to cool completely before packing
• Keep the jar in the fridge at all times and top it with fresh oil after scooping out more
• The tomatoes should be kept underneath the oil at all times to prevent mold
• Have the jars washed and ready to pack to make it easier

FAQ

How long do these store?

The recommended shelf life for these Sun Dried Tomatoes is one week. However, I have kept them in my fridge and used them for a couple of months. The most important thing in storing veggies of any kind this way is that you absolutely must make sure that the contents of the jar are covered in oil at all times. If you scoop some out to use, you must tap it down and more oil if needed.

Oxygen spoils the food and as long as you always make sure that there are no air bubbles and that nothing hits above the surface your tomatoes will remain intact. You should also inspect the jar when using them for any mold that may have grown around the top before eating.

Can I use foil instead of parchment paper?

No, the tomatoes can react to the foil since they are acidic. It is best to use a parchment or baking sheet to avoid this.

Can I add herbs to the tomatoes?

Yes, for extra flavoring adding some dried Italian herbs work great and I have also used rosemary for added flavor.

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Baking Sheet

Olive Oil Dispenser

Small Ball Jars with Lids

Unbleached Parchment Paper

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