Oven Baked Sun-dried Tomatoes in olive oil and Italian spices recipe. This easy homemade recipe will leave your kitchen smelling great and you saying MMMMMM! Includes directions on how to make and freeze sun-dried tomatoes. Use them in pasta, chicken, shrimp, bread, pizza, dip and so many other recipes!
Course Appetizer, Main Course
Keyword italian tomatoes, sun-dried tomatoes, tomato recipe
Prep Time 5minutes
Cook Time 4hours
Total Time 4hours5minutes
salt to sprinkle
olive oilto cover
Preheat oven to 200 degrees.
Wash your tomatoes and cut them in half. Gently squeeze each half, removing the seeds. Discard the seeds. Place the tomatoes on a nonstick baking sheet. Sprinkle each with a little bit of salt and dried basil. The nonstick baking sheet is important, if you don't have a nonstick one, then I suggest using parchment paper on the baking sheet so they don't stick to it.
Bake the tomatoes until they have a leathery sun-dried tomato texture. Check on them every 30 minutes until they are leather-like. You want to pull them from the oven before they are crispy! Baking time entirely depends on the size of the tomatoes. This is a long process, but trust me, it's 100% worth it! Time can take from 4 hours (smaller tomatoes) to 8 hours (larger tomatoes).
Put the tomatoes in a mason jar and fill up with olive oil, just to cover the tomatoes. Add garlic cloves, giving a stir.
Cover with lid and store in the refrigerator. These last for about 4-5 weeks.
If you want to freeze them see the full post for freezing instructions.