Sun-dried Tomatoes I

81 Reviews 10 Pics
Kellie
Recipe by  Kellie

“Not a labor intensive process, but certainly a lengthy one. Once dried, store these tasty gems in the refrigerator.”

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Ingredients

Adjust Servings

Original recipe yields 1 quart

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Directions

  1. Preheat oven to 200 degrees F (95 degrees C).
  2. Wash and halve tomatoes. Gently squeeze out the seeds. Place the tomatoes on a non-stick cookie sheet, and sprinkle with salt to taste.
  3. Bake until tomatoes take on a leathery texture. This could literally take all day; smaller pieces will require less oven time.

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Reviews (81)

Rate This Recipe
Haven
399

Haven

HOW TO STORE: put the dried tomatoes in jars and then fill up with olive oil just to cover. This is where you can get creative and use infused oil or put some garlic cloves, basil, capers, rosemary etc in with them if you wish. I've seen other recipes that say to store them for a couple weeks before using. Hope this helps.

amypetersn
288

amypetersn

Commercially packed sun-dried tomatoes in oil (or olives in oil) should keep indefinitely, as long as you use clean utensils to fish them out of the jar. Home-made dried tomatoes should never be packed in olive oil, as the exclusion of air from the environment makes a perfect situation for the growth of Clostridium botulinum. (This is true for almost anything home-made packed in oil - and also why home-made garlic oil or herb oils are not recommended for storage past a week or so.)

Veg Fantastic
252

Veg Fantastic

I work on a small organic farm and take home bushels of unsold tomatoes in the summer. I have been using this recipe on a weekly basis and actually sell them at markets. Customers go wild! Pack them in old minced garlic jars with a sprig of basil or a clove of garlic.

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Nutrition

Amount Per Serving (32 total)

  • Calories
  • 10 cal
  • < 1%
  • Fat
  • 0.1 g
  • < 1%
  • Carbs
  • 2.2 g
  • < 1%
  • Protein
  • 0.5 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 3 mg
  • < 1%

Based on a 2,000 calorie diet

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