Tuesday, August 30, 2011

Sun-dried Tomatoes

I always love sun-dried tomatoes when I get them on an entree at a restaurant but considered them too expensive to buy. I never knew how easy they are to make yourself! I used 13 tomatoes from my garden and made almost 2 cups of these flavorful bites. I've used them on Mediterranean Hummus Pizza, a toasted sandwich with mozzarella, feta, lettuce, and avocado, and chicken pasta with tomato sauce.
Adapted from a recipe on PickYourOwn.

Servings: ~2 cups
Total time: 30 minutes prep, 8-12 hours to cook

10-15 tomatoes, any variety but paste tomatoes like Romas work best
Sea salt, to taste
Italian seasoning, to taste


Wash your tomatoes and cut them into quarters, slicing from the top down. Remove most of the seeds and inner pulp. Place them on a baking rack on the middle oven rack with the inside facing up. They don't drip too much but I still put 2 baking sheets under the racks. Sprinkle them with salt and seasonings.

Turn your oven to 150-200 degrees Fahrenheit. After one hour of baking, place a knife or spatula in the oven door so it is slightly ajar. This helps the moisture evaporate. Bake for another 7-11 hours or until the tomatoes are no longer moist and have shriveled to approximately 1/4 of their original size.

Let them cool for about 30 minutes then place in a ziplock bag. Be sure to remove as much of the air as possible. You can also use a vacuum sealer to give them a longer shelf life.

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