Tuesday, March 19

Making Sun-Dried Tomatoes

Tired of spending a pretty penny for sun-dried tomatoes at the store, JK suggested we make them ourselves. What do you know? It actually worked!

Roma tomatoes
Sea salt

Preheat your oven to 200 F (or the lowest setting possible).

Trim and toss the stems from the ends of your tomatoes, then halve each tomato length-wise. Arrange the tomatoes, cut side up, on cake racks and sprinkle them lightly with salt. 

Put the cake racks directly onto the oven racks (you can place a cookie sheet on the bottom shelf underneath your tomatoes to catch any drips if you’d like), and bake until the tomatoes are shriveled and dry (anywhere from 6-12 hours). 

Check the tomatoes from time-to-time, removing them individually as they dry out. (Smaller tomatoes will dry faster than the larger ones). Once dried, they should still be flexible and not at all brittle (Jk demonstrates below).


After the tomatoes have been removed from the oven and cooled, you can store them in ziplock bags to freeze or have on hand. When dried, they last indefinitely

*If you would like more flavor, soak the dried tomatoes in olive oil with herbs and garlic a few hours before adding to a recipe.

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