Sun Dried Tomatoes 101
Master the art of homemade sun-dried tomatoes with this easy, foolproof guide that brings rich, concentrated flavor to your kitchen. "Sun Dried Tomatoes 101" walks you through the process of transforming fresh Roma tomatoes into sweet, tangy, and perfectly chewy gems using only your oven. With a touch of salt to draw out moisture and optional herbs like oregano or thyme for extra flair, this recipe is the ultimate way to preserve summer’s bounty. Learn how to store these versatile tomatoes—either on their own or submerged in extra-virgin olive oil for maximum flavor—so you can add them to salads, pastas, pizzas, and more all year round. A simple, hands-off cooking method, minimal ingredients, and endless culinary uses make this recipe a must-try for any home cook.
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Recipe Information
Ingredients
- 2 pounds Roma tomatoes (or other small, firm tomatoes)
- 1 teaspoon Salt
- 0.25 cup Extra-virgin olive oil (optional, for storage)
- 0.5 teaspoon Dried herbs like oregano or thyme (optional, for seasoning)
Instructions
Preheat your oven to 200°F (93°C). If your oven doesn’t go that low, set it to the lowest setting and leave the door slightly ajar.
Wash and pat dry the tomatoes. Slice each tomato in half lengthwise, and remove the seeds with a small spoon or your fingertip if desired, though this is optional.
Place the tomato halves cut side up on a baking sheet lined with parchment paper for easy cleanup.
Sprinkle the tomatoes with a scant 1 teaspoon of salt to help draw out moisture and enhance flavor.
If desired, sprinkle the tomatoes lightly with dried herbs such as oregano or thyme for added flavor.
Bake the tomatoes in the preheated oven for 4-5 hours, or until they have shrunk significantly and have a leathery, chewy texture. Keep an eye on them to ensure they don’t over-dry or burn.
Allow the sun-dried tomatoes to cool completely before storing. If storing in olive oil, place the dried tomatoes in a clean, sterilized jar and pour in enough olive oil to completely cover them. Optionally, add a few sprigs of dried herbs or a clove of garlic to the jar for flavor.
Store the sun-dried tomatoes in an airtight container at room temperature for short-term use, or in the refrigerator or freezer for long-term storage. If stored in olive oil, keep them in the refrigerator and use them within 2 weeks.
Nutrition Facts
Calories |
627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.2 g | 69% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1984 mg | 86% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 25.1 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 2051 mg | 44% | |
*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.
