Sun Dried Tomatoes
Capture the essence of summer with this simple and delicious homemade sun-dried tomatoes recipe! Made with fresh Roma tomatoes, a touch of olive oil, and aromatic dried oregano, these slow-dried delicacies pack an intense burst of flavor that elevates any dish. Unlike store-bought options, this recipe gives you complete control over the seasoning, with the option to add a hint of garlic powder for extra depth. Gently roasted in the oven or dried in a dehydrator, the tomatoes transform into chewy, tangy bites perfect for tossing into pasta, salads, or even snacking on their own. With just 15 minutes of prep and a patient drying process, this recipe delivers rich, artisan-quality sun-dried tomatoes that can be stored in olive oil for prolonged enjoyment. Perfect for meal preppers, food preservation enthusiasts, or anyone looking to savor the flavors of vine-ripened tomatoes year-round!
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Recipe Information
Ingredients
- 2 pounds Roma tomatoes
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 1 teaspoon Dried oregano
- 0.5 teaspoon Garlic powder (optional)
Instructions
Preheat your oven to 200°F (93°C) if using an oven. If using a dehydrator, refer to the manufacturer's instructions for temperature settings.
Wash the Roma tomatoes thoroughly and pat them dry with a clean towel.
Cut each tomato in half lengthwise and remove the seeds and pulp using a small spoon or your fingers.
Line a baking sheet with parchment paper or a non-stick silicone mat to prevent sticking.
Arrange the tomato halves cut side up on the prepared baking sheet, ensuring they are not touching each other.
Sprinkle the tomatoes evenly with salt, dried oregano, and garlic powder if using.
Drizzle the tomatoes with olive oil to enhance their flavor and help them dry evenly.
Place the baking sheet in the oven and let the tomatoes dry for 6-8 hours. Check them periodically to ensure they are drying evenly. The tomatoes are ready when they are shriveled and leathery but still slightly pliable.
If using a dehydrator, spread the tomato halves on the dehydrator trays and follow the manufacturer's instructions. Drying time may vary but typically takes 8-10 hours.
Once the tomatoes are dried, remove them from the oven or dehydrator and allow them to cool completely.
Store the sun-dried tomatoes in an airtight container in the refrigerator for up to 2 weeks, or pack them in olive oil for added flavor and longer storage.
Nutrition Facts
Calories |
403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2406 mg | 105% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 21.8 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 2173 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
