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.
Now that you’ve made these gummy goodies, try them in my Cheesy Sun Dried Tomato Quick Bread!!