Trying to figure out what to do with that end-of-the-season crop of tomatoes from the garden? Make homemade sun-dried tomatoes!
Drying tomatoes in the oven is a great way to make them last longer and add flavor to so many dishes. They are surprisingly easy to make and are irresistibly delicious, especially when they are made with juicy ripe tomatoes at the height of the season. They are also very high in iron and other important nutrients making them an excellent healthy snack.
There are so many possibilities on how to use these tomatoes. They can be added to any salad, sautéed veggie, omelette, pasta, pizza, in pestos or any other sauce on top of chicken or fish. They can be eaten plain, or drizzled with olive oil after they are dried. You can also customize any seasoning flavor such as adding fresh or dried oregano or thyme during the last hour of roasting.
Directions:
1. Preheat oven to 225ºF and line a baking tray with parchment paper.
2. Slice cherry tomatoes in half, place cut side up and sprinkle with salt. Don’t over-salt as the tomatoes will shrink to half their original size.
3. Bake tomatoes for 3-4 hours or until completely dried. Half way through baking, you can use a spatula to press down on the tomatoes to help extrude the juice and help them dry out quicker.
If you are not going to use them right away, I would suggest storing them in the fridge either as is, or in a jar with some olive oil.
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