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
