Everyone should know How to Make Sun-Dried Tomatoes. Sun-dried tomatoes are great in so many things… in homemade bread, pasta dishes, salads, or just to snack on. These are a summer must-have!
How to Make Sun-Dried Tomatoes
Preheat oven to 200°F.
- 12-16 ounces cherry or grape tomatoes on the vine (homegrown are best)
- Salt (optional)
- Olive oil (optional)
Line a half-sheet pan with parchment paper. Remove the vines from all of the tomatoes. Cut the tomatoes in half the long way.
Important tip: Cut the tomatoes all the same size otherwise the small ones will burn while the larger pieces haven’t fully dried yet. When they’re the same size, they all cook at the same speed.
Place the tomatoes face up on the pan. If you like, you can lightly sprinkle with salt. Don’t add too much salt since the tomatoes will need less salt than normal because they will shrink down.
Place the tomatoes in the oven for about 4-5 hours or until they have dried to the texture you’d like them to be. They should be pliable (bendy) but not wet.
You can save the tomatoes in a one-quart mason jar with a lid. If you like, you can add some minced garlic and freshly chopped herbs; and, drizzle with olive oil too.
If you want to use larger tomatoes, just be sure to cut out the core. You can cut them into halves or strips. Since they are larger, they will take longer to dry.