Oven-Dried Tomatoes.
It's so easy to make delicious oven-dried tomatoes at home! These little gems are bursting with sun-kissed garden flavor!
Equipment
Ingredients
- 4 cups cherry tomatoes
- 1 teaspoon sea salt
- olive oil for storing if desired optional
Instructions
- Preheat the oven to 225 degrees F. Line two cookie sheets with parchment paper.
- Rinse the tomatoes and pat dry. Slice lengthwise and place on the cookie sheets, seed side up.
- Pat the tomatoes with a paper towel to absorb some of the juice. Sprinkle with sea salt.
- Bake at 225 degrees until dried and deep red - about 5-6 hours.
- Check the tomatoes regularly after the 4 hour point. They will look wrinkled, dried, and rich red. Some of them may dry faster than others, so you can remove those so they don't get burnt. Once they are all dried, dark red, and wrinkled, remove the pan from the oven.
- Let cool completely. Store in a plastic bag in the refrigerator, or in a glass jar with some olive oil, about 3-4 tablespoons. They can be stored safely for about a month in the refrigerator. Makes about 1 cup of dried tomatoes.
Notes
Check the tomatoes regularly after they have been baking for four hours. Depending on how thick they are, some may be done before others. Feel free to remove any that are done before the baking time is completed.
Store these in a ziploc bag in the refrigerator or freezer. If you store them in olive oil, they must be consumed within two weeks.
Nutrition
Calories: 26kcalCarbohydrates: 5gProtein: 1gSodium: 597mgPotassium: 324mgFiber: 1gSugar: 3gVitamin A: 730IUVitamin C: 34mgCalcium: 16mgIron: 1mg
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