Why You’ll Love This Recipe
Homemade sun-dried tomatoes are a game-changer! Not only are they incredibly easy to make, but they also have a rich, intense flavor that you just can’t get from store-bought varieties. The slow roasting process brings out the natural sweetness of the tomatoes, and once they’re packed in olive oil with basil, they become an irresistible addition to almost any dish. Whether you’re tossing them into pasta, spreading them on bread, or using them in a sauce, these sun-dried tomatoes are sure to elevate your cooking.
Ingredients
- 1 ½ pounds small tomatoes (Campari, Roma, grape, or cherry)
- ¾ teaspoon kosher salt (or ½ teaspoon regular salt)
Optional:
- ¾ cup olive oil (or enough to cover tomatoes)
- ¼ teaspoon dried basil
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 200°F (93°C). Line a rimmed baking sheet with parchment paper.
- Prepare the tomatoes: Cut the cherry tomatoes in half (or quarters or sixths for larger tomatoes like Campari or Roma). Ensure the pieces are evenly sized for consistent drying. Toss the tomatoes with salt and spread them out on the prepared baking sheet in a single layer.
- Bake the tomatoes: Place the baking sheet in the oven and bake for 3 hours. After 3 hours, use a spatula to press down on the tomatoes and flip them over.
- Continue baking for another 3 hours or until the tomatoes are dried but still pliable and leathery (not brittle). Check them more often as they get closer to being done to ensure they don’t dry out too much.
- Cool completely: Allow the sun-dried tomatoes to cool to room temperature after baking.
- Store the tomatoes: If desired, store the dried tomatoes in a small jar. Pour olive oil over the tomatoes to cover them completely and stir in dried basil for extra flavor.
Servings and Timing
- Servings: 4 servings (depending on how you use them)
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
Variations
- Herb Variations: In addition to basil, you can experiment with other herbs like oregano, thyme, or rosemary for different flavor profiles.
- Spicy Kick: Add a few red pepper flakes to the olive oil for a spicier version of your sun-dried tomatoes.
- Garlic: For extra flavor, you can add a couple of crushed garlic cloves to the olive oil when storing the tomatoes.
Storage/Reheating
- Storage: Sun-dried tomatoes submerged in olive oil can be stored in the refrigerator for 1-2 weeks.
- Freezing: They can also be frozen in an airtight container for up to 12 months. Just make sure to drain any excess oil before freezing.
- Reheating: You can use them straight from the fridge or at room temperature without needing to reheat. If you want them softer, simply warm them up in a pan with a little oil.
FAQs
1. Can I use any type of tomato for this recipe?
Yes, you can use various types of small tomatoes like Campari, Roma, grape, or cherry. Just be sure they’re all similar in size for even drying.
2. How do I know when the tomatoes are done?
The tomatoes should be leathery and pliable but not dry and brittle. They should hold their shape when pressed but still be soft enough to bite into.
3. Can I make these sun-dried tomatoes without olive oil?
Yes, you can store them without olive oil if you prefer, but the oil helps preserve the tomatoes and adds flavor. You can also store them in an airtight container and keep them in a dry place if you plan to use them quickly.
4. Can I dry the tomatoes faster in a higher heat oven?
It’s best to bake them at a low temperature (around 200°F) for slow drying to bring out the best flavor. Higher heat could cause them to cook too quickly on the outside, leaving the inside too moist.
5. What’s the best way to use sun-dried tomatoes?
Sun-dried tomatoes are fantastic in pasta dishes, salads, sandwiches, pizza, or as a topping for roasted vegetables. They can also be blended into sauces for a richer taste.
6. Can I add fresh herbs instead of dried herbs?
Yes, you can add fresh basil or any other herbs, but they may not last as long in oil compared to dried herbs. Make sure to use fresh herbs quickly to avoid spoilage.
7. How do I make sun-dried tomatoes without an oven?
If you don’t have an oven, you can use a dehydrator, or you can sun-dry them outside if the weather is right. Both methods will take longer but yield similar results.
8. Can I use sun-dried tomatoes in a recipe that calls for fresh tomatoes?
Yes, but sun-dried tomatoes are more concentrated in flavor. If you’re substituting them for fresh tomatoes in a recipe, you may want to rehydrate them in warm water or broth before use.
9. Do I need to peel the tomatoes before drying them?
No, there’s no need to peel the tomatoes. The skin will soften and blend in when the tomatoes are dried.
10. Can I use sun-dried tomatoes in baking?
Absolutely! Sun-dried tomatoes add a great savory touch to bread, focaccia, or savory muffins. Just chop them up before adding to your baking recipes.
Conclusion
These homemade sun-dried tomatoes are not only simple to make, but they also add a punch of flavor to so many dishes. Slow-roasted to bring out their natural sweetness and preserved in olive oil with basil, they’re the perfect pantry staple to have on hand. Whether you use them in pasta, sandwiches, or as a garnish, they’ll add depth and richness to every meal. Give this recipe a try and enjoy the bold, tangy flavor of your own homemade sun-dried tomatoes!
Sun-Dried Tomatoes
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 4 servings
- Category: Condiment
- Method: Slow Roasting
- Cuisine: Italian
- Diet: Vegetarian
Description
Homemade sun-dried tomatoes are slow-roasted to perfection and preserved in olive oil with basil, adding a burst of flavor to any dish from pasta to sandwiches.
Ingredients
1 ½ pounds small tomatoes (Campari, Roma, grape, or cherry)
¾ teaspoon kosher salt (or ½ teaspoon regular salt)
Optional:
¾ cup olive oil (or enough to cover tomatoes)
¼ teaspoon dried basil
Instructions
- Preheat your oven to 200°F (93°C). Line a rimmed baking sheet with parchment paper.
- Cut the cherry tomatoes in half (or quarters or sixths for larger tomatoes like Campari or Roma). Toss the tomatoes with salt and spread them out on the prepared baking sheet in a single layer.
- Bake for 3 hours, flipping the tomatoes halfway through.
- Continue baking for another 3 hours, until the tomatoes are dried but still pliable.
- Let the tomatoes cool completely to room temperature.
- Store the dried tomatoes in a small jar and cover them with olive oil. Add dried basil for extra flavor.
Notes
Experiment with different herbs like oregano, thyme, or rosemary for flavor variations.
Add red pepper flakes to the olive oil for a spicy twist.
Garlic can also be added to the olive oil for more flavor.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 40
- Sugar: 4g
- Sodium: 110mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
