Sun-dried tomatoes (oven method)
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Ripe tomatoes halved, seasoned and dried slowly in a low oven, then packed in oil or stored dry.
Ingredients
- 3 pounds ripe tomatoes (guideline)
- sea salt
- dried herbs/spices (optional)
- olive oil for packing (optional)
Equipment
- baking sheet
- mason jars
Directions
- Heat the oven to 160 degrees F (a little higher is fine if your oven does not go that low).
- Wash the tomatoes and cut out the cores. Cut medium tomatoes in half and large ones in quarters; keep the pieces about the same size.
- Set them cut side up on a rack or a baking sheet lined with parchment (not foil, which can react with the tomatoes).
- Add a very light sprinkle of sea salt, plus herbs or spices if you like.
- Flip them about halfway through. Gently press bigger pieces with a spatula to flatten them and squeeze out liquid.
- With a large batch, prop the oven door open an inch or two so air can circulate and steam does not build up.
- Check often and remove pieces as they finish; drying takes about 7 hours.
- To use a dehydrator instead: 140 to 160 degrees F, with the same preparation.
Notes
Done when very dry but still pliable, not squishy or moist when pressed; tough, leathery or brittle means over-dried. Under-dried tomatoes mold quickly. Cool completely, then store airtight: refrigerator for a few months (not in the crisper), freezer longer. Reconstitute: soak in warm water about 30 minutes, pat dry; save the soaking water for soups. Food safety: tomatoes packed in oil should be refrigerated and used promptly (oil can hide botulism risk).
Nutrition
Serving: 76g | Calories: 14kcal | Carbohydrates: 2.9g | Protein: 0.7g | Fat: 0.2g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 3.8mg | Potassium: 179mg | Fiber: 0.9g | Sugar: 2g | Vitamin A: 630IU | Vitamin C: 10mg | Calcium: 7.6mg | Iron: 0.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for 18 servings. Brands and portions vary, so use it only as an approximation.