Making homemade sun dried tomatoes is a great way to utilize those vegetable bounties; then store them in EVOO to use in recipes for months.
I first posted this recipe back in 2011 and found it in the archives. At the time, I wanted to make sun dried tomato pesto, but I didn't have any sun dried tomatoes in my pantry.
Thankfully, my in laws garden produced a TON of plum or Roma tomatoes and graciously gave me a lot.
So many in fact, that I was going to make a marinara sauce with them until I thought that making a pesto with fresh tomatoes would be a great new recipe to share.
How do you make Sun Dried Tomatoes?
Years ago, people would make sun dried tomatoes by allowing them to dry out in the sun. Hence the name. Now with the invention of ovens, you can make them inside your home a lot easier, though it does take some time.
For this recipe you'll need Plum or Roma tomatoes, extra virgin olive oil, Kosher salt and white vinegar.
Start by cutting the tomatoes in half lengthwise. Line a baking sheet with foil, then place the tomatoes skin side down on the pan. Drizzle the tomatoes with some oil, sprinkle them with salt; then bake for 2 ½ hours. Once the tomatoes have shriveled up, they're done.
To store them, dip the tomatoes into white vinegar, shaking off the excess, add them to an airtight container, cover with olive oil, and refrigerate for up to 2 months.
Try them in recipes like Sun Dried Tomato, Olive and Goat Cheese Flatbread, Sun Dried Tomato and Basil Spaghetti Squash or Grilled Provolone Sandwich with Sun Dried Tomato Pesto on Pumpernickel. ~Enjoy!
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How to Make Sun Dried Tomatoes
Ingredients
- 12 Plum or Roma Tomatoes
- ½ cup Extra Virgin Olive Oil
- 1 teaspoon Kosher Salt
- ¼ cup Distilled White Vinegar
Instructions
- Preheat oven to 300 degrees F.
- Cut the tomatoes in half lengthwise. Line a baking sheet with foil, then place the tomatoes skin side down on the pan. Drizzle the tomatoes with some oil, sprinkle them with salt; then bake for 2 ½ hours. Once the tomatoes have shriveled up, they're done.
- To store them, dip the tomatoes into white vinegar, shaking off the excess, add them to an airtight container, cover with olive oil, and refrigerate for up to 2 months.
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Phil and Darby Hawley says
Oh wow I've never known how to make sun dried tomatoes. These look phenomenal!
I'm your newest follower for sure 🙂
Carrie's Experimental Kitchen says
Thank you! Don't forget to read my latest post about the Giveaway also. 🙂