Do you love sun-dried tomatoes like I do, but not the price? I am a huge fan of sun-dried tomatoes and last night I decided to make them at home. I experimented with both cherry tomatoes and plum or Roma tomatoes and let me tell you, homemade are absolutely wonderful. While these are technically “oven-roasted”, they came out gorgeous, much redder and with deeper flavor than any I’ve bought in the store. Now it has spurred me to ask Mr. Wonderful to make me a covered drying rack to try to actually make them outside in the sun. Remember the post I did about the crazy cherry tomato plant I grew a few summers ago? That thing produced tomatoes clear up until Thanksgiving that year. We had scads of the sweet little treats picked every day filling up a bowl on our counter and we were running out of things to do with them. This year, tomatoes are actually growing in Oklahoma, and I am getting a head start on recipes for them as my current two plants are just now starting to produce the little candy-like tomatoes so I’d love to show you what I did last night! Before you start, I should warn you that you’ll need to plan to do these when you’re not in a hurry to go anywhere. My first pan of cherry tomatoes took roughly around 2-2 1/2 hours and the larger tomatoes can take up to 5 or 6 hours. You’ll need to pre-heat your oven to 200º and slow dry them until they’re chewy and leathery, like a raisin. This is the perfect recipe because you can actually forget about the oven for two whole hours and nothing will burn! Take your cherry tomatoes and slice them in half. Here’s a shortcut to help you slice them quicker. I also decided to try a pan of Roma tomatoes, so I sliced those as well. Make sure on the Roma’s or plum tomatoes that you remove the icky stem spot. Line a baking sheet or two with parchment paper, or if have a baking rack that fits into your baking sheets, that would be even better. Most people don’t, however, so I decided to do mine on parchment paper. Lay your cut tomatoes out in a single layer, not touching at all, and with the cut side facing up. They will shrink by about one-half when they are roasting. You will be surprised! Well, except now you won’t because I went and told you didn’t I? I did the same with my larger tomatoes. Then I sprinkled them with salt and pepper. You can also add any herb you like. I experimented with both fresh and dried herbs by putting fresh rosemary on the cherry tomatoes and dried basil on the Roma’s. And that’s it. Some recipes call for drizzling with olive oil, but it really is not necessary and many advise against it. Just pop them into the oven. Turn on the timer for two hours. That’s when I first checked my cherry tomatoes. Each oven heats differently, so you’ll have to eyeball these to see when they finish in your oven! The Roma tomatoes took WAY longer. this was after 5 hours. In fact, at 11 that night, I had to turn them off and finish them the next day. It took roughly about 7 1/2 hours for them to be just right. I think I may just stick to cherry or grape tomatoes. I prefer the cooking time AND the size of these. This was at the end of two hours, and although they were shriveling a bit, I still saw too much moisture. So I popped them back in for an additional half hour. When I checked them at that point, the moisture was gone, and they were leathery and chewy, but not crisp (don’t do crisp!). Their color had deepened to a brilliant red and they were just gorgeous…don’t you think? At this point, I allowed them to fully cool and packed them into a mason jar and drizzled a little olive oil over them. From what I’ve read, you can keep them in your refrigerator for months this way. Other options included vacuum sealing or double bagging them and squeezing as much possible air out of the bag before freezing and they will keep for up to a year (do NOT add olive oil!). Old school Italian cooks will tell you not to refrigerate them, but to make sure your mason jar is pristine and spotlessly clean, add olive oil, and keep them out in the pantry so as not to dilute the sweet and tangy flavor of the tomatoes, but I just am not sure about the safety of that so I won’t advise that way. However you decide to store them, you must make these soon! From snacking on each gloriously “bursting with tomato flavor” bite, you can either snack on them fresh out of a bag, or pluck them from their olive oil bath and use them in pasta salads, sandwiches or pasta. Try blending them in with your pasta red sauce for an added burst of depth of flavor or make the Pesto Rosso (sun-dried tomato pesto) I made yesterday. You’ll love every savory bite! How to Make Homemade Sun-Dried (Oven Dried) Tomatoes Recipe Type: Snack Author: Katie of Dishin & Dishes Prep time: 10 mins Cook time: 120 mins Total time: 2 hours 10 mins Serves: 6 Ingredients 1 large container cherry tomatoes OR 8 Roma tomatoes salt pepper fresh herbs, like thyme or rosemary olive oil (optional) Instructions Preheat oven to 200º Cut tomatoes in half and place cut side up in a single row on a baking sheet lined with parchment paper. Place pan in oven and leave it for 2-6 hours, depending on size of tomato Check cherry tomatoes at 2 hours Check larger tomatoes at 4 1/2 - 5 hours Tomatoes should be leathery and chewy when done, sort […]
Looking to make the most out of your tomato bumper crop? Try your hand at dehydrating them, and make one of the best-loved additions to your home cooking.
This pasta recipe is PERFECT for mid-week lazy days and tastes spectacular!! And learn how to make delicious sundried tomatoes yourself while you're at it! YUM!!
Great tutorial for easily making sun dried tomatoes in a dehydrator
Preserve summer's bounty with this easy recipe for homemade sundried tomatoes. Packed and stored with fresh herbs and olive oil, these homemade sundried tomatoes are the perfect compliment to pizza, salads, pasta and more.
Preserving tomatoes from my garden for year-long use is something I look forward to every year. And sun drying tomatoes is a great way to do it. Really, the flavor […]
I will never pay so much for a tiny jar of sundried tomatoes again. They are super easy to make and they taste so much better this way.
Cheaper than store-bought and taste WAY better, learn how to make sun-dried tomatoes in the sun, the oven, or the dehydrator! (See blog post for instructions on drying in the sun and packing in oil.)
Check out how to make your own sun-dried tomatoes packed in olive oil at home (pomodori secchi sott'olio).
I use them on everything.
This homemade sun-dried tomatoes recipe is super easy to make in the oven and irresistibly delicious!
Prep for this in advance and have some delicious bruschettas all week!
HGTV shares an easy recipe with step-by-step instructions for homemade tomato chips.
Why buy dry jarred Sun-Dried Tomatoes when you can DIY? Find the recipe on Delish.com.
It's so easy to make delicious oven-dried tomatoes at home! These little gems are bursting with sun-kissed garden flavor!
I created a tortilla formula Sub in whatever additions you want for easy, homemade flavored tortillas!
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This Sundried Tomato Pasta is a simple, hearty, and slightly tangy dish that pairs perfectly with pan-seared chicken and Parmesan cheese. It's easy to make and comes together in under 30 minutes, making it the perfect weeknight dinner choice.
Garlic Sun-Dried Tomatoes Roasted Shrimp - Best garlic roasted shrimp recipe ever! Learn how to make this Spanish/Mediterranean dish.
I will never pay so much for a tiny jar of sundried tomatoes again. They are super easy to make and they taste so much better this way.
With just a handful of ingredients, you can make a delicious fresh tomato sauce for pasta in 10 minutes flat.
This Fettuccini Alfredo was one of my favorite pasta creations yet. Using fresh fettuccini from my local Italian market was key along with using Parmigiano Reggiano. Parmigiano Reggiano is the real form of parmesan that is made in Italy. Paired with seasoned chicken, sundried tomatoes, & spinach this was the perfect bowl of pasta. Note: • If you are not able to use fresh pasta, use your favorite dried pasta. • If you aren't able to use Parmigiano Reggiano, use fresh Parmesan that you can grate
Dandelions are my all time favorite plant - little miracles that are often misunderstood. Every part of the dandelion can be used for good:...
Learn How to Make Sundried Tomatoes with this super easy recipe! It's amazing how delicious and fresh they taste when you make them yourself.
I will never pay so much for a tiny jar of sundried tomatoes again. They are super easy to make and they taste so much better this way.
Sun-dried tomato Pesto is a rich, tangy sauce originating from Italian cuisine. This nut-free version offers a vibrant flavor profile and is made with sun-dried tomatoes, fresh basil, garlic, Parmesan, and olive oil. It's perfect for elevating pasta sandwiches or as a delightful dip, combining Mediterranean flair with dietary considerations.
Sundried Tomato Boursin Baked Orzo is the kind of simple meal everyone needs. Made in a single dish, this orzo recipe comes together in a snap with a bunch of pantry staple ingredients. Serve it as a side dish to chicken, pork, or fish (serves 8) or as an entrée on its own (serves 6).
