The in-laws came to visit a couple of weeks ago and brought me a whole bunch of tomatoes from their garden. The last time I was gifted tomatoes, I made Roasted Tomato Herb Soup. This time around I thought I would make a batch of sun dried tomatoes. I normally go through a jar every week and a half, so it made sense to figure out how to make my own.
Sun Dried Tomatoes
4 pounds tomatoes, cleaned and halved
1-2 Tbsp. olive oil
sea salt, to taste
Squeeze tomato halves gently to remove as many seeds as possible.
Toss squeezed halves with olive oil and sea salt.
Spread onto a cookie sheet, in a single layer.
Bake at 200F until slightly chewy. Depending on the size of the tomatoes, this could take anywhere from 2 hours to all day. Mine took 4-5 hours. You’ll know they’re done when you can poke the tomato with a fork and no juice comes out.
Since some will be done sooner than others, remove the “done” tomatoes to a plate to cool while the remaining pieces are baking. Once all pieces are cool, slice into julienne strips.
Store tomatoes in a air-tight container in the refrigerator. Homemade sun dried tomatoes should NOT be stored in oil because the acid in the tomatoes can cause the oil to go rancid.