Time Needed
Prep: 10 minutes
Drying Time: 4–8 hours (oven) or 1–2 days (sun)
Ingredients
- 2 lbs ripe Roma tomatoes (or any small, meaty variety like cherry or grape tomatoes)
- 1–2 tsp sea salt
- Optional: 1 tbsp olive oil, dried herbs (thyme, oregano, or basil)
Instructions
Oven-Drying Method
- Preheat your oven to 200°F (95°C).
- Wash and halve the tomatoes lengthwise. Scoop out seeds if you like a more concentrated texture.
- Arrange them cut-side up on a parchment-lined baking sheet.
- Sprinkle evenly with sea salt.
- Optional: Drizzle lightly with olive oil and sprinkle with herbs for added flavor.
- Bake for 4–8 hours, checking after the 4-hour mark. They should be shriveled but still slightly pliable.
Sun-Drying Method
- Follow steps 1–4 above.
- Place tomatoes on a mesh drying rack or screen in a sunny, well-ventilated spot. Cover with thin mesh or cheesecloth to protect from insects.
- Bring them indoors at night. Drying typically takes 1–2 days depending on weather and humidity.
Storage Tips
- Store dried tomatoes in an airtight container in the refrigerator for up to 2 weeks.
- For a flavor upgrade, pack them in olive oil with garlic and herbs—store in the fridge and use within 1 week after oil is added.
Suggestions & Alternatives
- Best Tomato Choice: Roma tomatoes work best, but grape or cherry tomatoes are great for a sweeter taste.
- Use Them In: Salads, pasta, sandwiches, homemade sauces, or as pizza toppings.
- Flavor Twist: Try a light splash of balsamic vinegar before drying for added depth.
- No-Oven Option: If you live in a sunny, dry climate, sun-drying is totally doable—just protect them from pests.
Disclaimer:
This recipe is for educational and informational purposes only and is not intended as medical advice. Always follow safe food handling and storage guidelines.
Leave a Reply