Homemade Mediterranean-Style Sun-Dried Tomatoes
Prep Time
15 minutes
Cook Time
Varies (6-12 hours depending on drying method)
Total Time
6-12 hours 15 minutes
Servings
Varies
Yield
Depends on the number of tomatoes used
Calories
Varies depending on the amount consumed
Homemade Mediterranean-Style Sun-Dried Tomatoes are a culinary treasure, bringing the essence of the Mediterranean sun into your kitchen.
These intensely flavored, slightly chewy tomatoes are made by slowly drying fresh tomatoes, concentrating their flavors into a rich, sweet, and tangy treat that can enhance any dish.
Whether tossed into a pasta, sprinkled over a salad, or served as part of an antipasto platter, these sun-dried tomatoes add a depth of flavor that is unmistakably gourmet.
Making them at home allows you to customize the seasoning to your liking, creating a personalized addition to your culinary creations that is both healthy and delicious.
Ingredients
- Fresh Roma tomatoes (quantity as desired), halved lengthwise
- Olive oil, for drizzling
- Sea salt, to taste
- Optional: Herbs such as basil, oregano, or thyme; garlic powder
- Comments: Roma tomatoes are recommended for their firm flesh and lower moisture content, which makes them ideal for drying.
Instructions
- Preheat your oven to 200°F (93°C) if using an oven drying method. Alternatively, prepare a dehydrator according to the manufacturer’s instructions.
- Arrange the tomato halves, cut-side up, on a baking sheet lined with parchment paper or on dehydrator trays. Ensure they are not touching for optimal air circulation.
- Lightly drizzle the tomatoes with olive oil and sprinkle with sea salt. If using, add your choice of herbs or garlic powder.
- For oven drying, place the tomatoes in the oven and let them dry for 6-12 hours, checking occasionally. The time needed will depend on the size of the tomatoes and the desired level of dryness.
- For dehydrator drying, follow the manufacturer’s instructions, usually setting the temperature at 145°F (63°C) and drying for 6-12 hours.
- Once dried to your liking, let the tomatoes cool completely. They should be leathery and pliable, not crispy.
- Store the sun-dried tomatoes in an airtight container. For longer preservation, cover them with olive oil in a jar.
Tips & Tricks
- To rehydrate sun-dried tomatoes, soak them in warm water or olive oil for a few hours before use.
- Adding a small amount of vinegar to the oil can help preserve the tomatoes longer when stored in the refrigerator.
- Sun-dried tomatoes make a great addition to homemade bread, pizzas, and focaccias for an extra Mediterranean touch.
Mise en Place
Ingredients
Utensils
- Roma tomatoes
- Olive oil
- Sea salt
- Optional: Herbs, garlic powder
- Oven or dehydrator
- Baking sheet
- Parchment paper
- Airtight container or jar
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