Sun-dried tomatoes (oven method)

Course Condiment

Cuisine American

Keyword oven drying, pantry staple, sun-dried tomatoes, tomato recipes

Prep Time 20

Cook Time 8

Total Time 8 20

Servings 18 servings

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)

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

Nutrition is an estimate per serving from USDA FoodData Central, for 18 servings. Brands and portions vary, so use it only as an approximation.