Homemade Sun Dried Tomatoes
Homemade Sun Dried Tomatoes are a simple yet rewarding way to preserve the rich flavour of ripe tomatoes. Slow drying concentrates their natural sweetness while creating a wonderfully chewy texture that enhances countless dishes. Once prepared, they can be stored in olive oil with herbs for even more flavour. Add them to pasta, pizzas, salads, sandwiches, or antipasti platters for an instant burst of Mediterranean character.
Homemade Sun Dried Tomatoes are a simple yet rewarding way to preserve the rich flavour of ripe tomatoes. Slow drying concentrates their natural sweetness while creating a wonderfully chewy texture that enhances countless dishes. Once prepared, they can be stored in olive oil with herbs for even more flavour. Add them to pasta, pizzas, salads, sandwiches, or antipasti platters for an instant burst of Mediterranean character.
Servings 400 g
Ingredients
- 2 kg plum tomatoes ripe
- 2 tsp sea salt
- 1 tsp freshly ground black pepper
- 2 tsp dried oregano
- 2 tsp dried thyme
- 1 tsp garlic powder
- 2 tbsp olive oil
- Extra virgin olive oil for storing
- 4 cloves garlic peeled
- 2 sprigs fresh rosemary or thyme
Instructions
- Preheat the oven to 100°C (80°C fan).
- Line two large baking trays with baking parchment.
- Wash the tomatoes thoroughly and pat them dry.2 kg plum tomatoes
- Slice each tomato in half lengthways.
- Remove any tough stem cores if required.
- Arrange the tomato halves cut-side up on the trays, leaving a little space between each one.
- In a small bowl, combine the salt, black pepper, oregano, thyme and garlic powder.2 tsp sea salt, 1 tsp freshly ground black pepper, 2 tsp dried oregano, 2 tsp dried thyme, 1 tsp garlic powder
- Sprinkle the seasoning evenly over every tomato half.
- Lightly drizzle the olive oil across the tomatoes.2 tbsp olive oil
- Place the trays into the oven.
- Bake slowly for 6–8 hours, depending on the size and moisture content of the tomatoes.
- Rotate the trays halfway through cooking to ensure even drying.
- The tomatoes are ready when they are shrivelled and concentrated in flavour. They should remain slightly flexible rather than brittle.
- Remove from the oven and allow them to cool completely.
- If storing in oil, place the tomatoes into sterilised jars with the optional garlic cloves and herb sprigs.4 cloves garlic, 2 sprigs fresh rosemary
- Pour in enough extra virgin olive oil to completely cover the tomatoes.Extra virgin olive oil
- Seal the jars and refrigerate.
- Leave for at least 24 hours before using to allow the flavours to develop.
Equipment
- Baking trays Large
- Glass jars Sterilised with lids
Notes
Chef's Suggestions:
Plum tomatoes usually give the best results because they contain less water.
Try adding a pinch of chilli flakes for gentle heat.
Fresh basil can be added after drying rather than before.
Ensure every tomato remains fully submerged beneath the oil during storage.
Use the flavoured oil in salad dressings or drizzle it over fresh bread.
Serving Suggestions:
These homemade sun dried tomatoes are delicious served with:
Fresh pasta dishes
Homemade pizzas
Bruschetta
Focaccia
Mixed salads
Charcuterie boards
Risottos
Roast chicken
Grilled fish
Stuffed sandwiches and wraps
Storage:
Store dried tomatoes in an airtight container for up to 1 week.
Tomatoes preserved in olive oil should be refrigerated and enjoyed within 2 weeks.
They can also be frozen for up to 6 months in freezer-safe containers.
Nutrition
Calories: 92kcal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.1g | Sodium: 245mg | Potassium: 12mg | Fiber: 2g | Sugar: 5g | Vitamin A: 42IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 0.03mg
