Slow-Baked Homemade Sun-Dried Tomatoes
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!
Servings 30
Calories 10kcal
Ingredients
- 4 pounds roma or plum tomatoes
- salt to sprinkle
- 1 teaspoon dried basil
- olive oil to cover
- 3 cloves garlic
Instructions
- Preheat oven to 200 degrees F.
- 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 place parchment paper on the baking sheet so the tomatoes don't stick to the pan.
- Place in the oven and bake the tomatoes until they have a leathery sun-dried tomato texture, anywhere from 4-8 hours. 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).
- Remove from oven and allow to cool so you can touch them. Place the tomatoes in a mason jar and then fill up with olive oil, just to cover the tomatoes. Add garlic cloves, giving a stir to mix.
- Cover the jar with a lid and store in the refrigerator. They will last 4-5 weeks in the refrigerator.
Notes
If you want to freeze them see the full post for freezing instructions.
Nutrition
Calories: 10kcal