Make your own sun-dried tomatoes to add to salads, sandwiches, and more!
Sun-dried tomatoes are a real treat. They’re intensely flavorful, last longer than fresh tomatoes, and make a delicious addition to salads, sandwiches, and omelettes. They can be expensive, but you can cut down on the cost by making your own. You can use a dehydrator if you have one, or your oven. Most people use Roma tomatoes, but you can use any variety. Just make sure the tomatoes are firm. Once you try DIY Sun-Dried Tomatoes, you’ll never go back to store-bought ones!
1. Remove the skins (optional) If you want to remove the skins, boil the tomatoes for about 1 minute, then put them in ice water. The skins should come off easily.
2. Slice them so they’re approximately the same thickness One sliced, remove the core by cutting a small “v” in the bottom of each piece.
3. Remove the seeds (optional) This isn’t necessary if you’re using tomatoes with very few seeds.
4. Season the tomatoes Toss them in a bowl with salt and any other herbs of your choice. Basil, thyme, and oregano are tasty options!
5. Cook them in your oven or with a dehydrator When done, they shouldn’t have any water left. They should be shriveled and leathery, but not tough.
6. Store the tomatoes in vacuum-sealed bags, or place them in jars and cover with olive oil. They keep longest in vacuum-sealed bags in the freezer, but if you keep jars in the fridge, they will still last a few weeks.
Oven
1. Preheat the oven to its lowest setting Anywhere from 150 to 200 degrees should work fine.
2. Arrange the tomatoes on cooling racks The cut side should be facing up. You can use non-stick cookie sheets if you don’t have cooling racks, but make sure that you then flip or stir them periodically.
3. Allow them to cook until they’re done This could take anywhere from 4 to 12 hours, depending on the juiciness and thickness of the tomatoes.
Dehydrator
1. Set the dehydrator to 140 degrees
2. Arrange the tomatoes on the racks Place them cut side up.
3. Allow them to cook until they’re done It will take approximately 3-8 hours. Use a spatula to flip them over halfway through the process.
Ready to eat your sun-dried tomatoes? Try Slow Cooker Sun-Dried Tomato Chicken Marsala, Sun-Dried Tomato & Egg Muffins, or Spinach Quiche with Sun-Dried Tomatoes!
