Don’t buy sun-dried tomatoes anymore! Making your own is easy and they taste so much better!
With the huge amount of tomatoes I was given by my mom this summer it would have been difficult to use them all before they went bad. If you also happen to have a lot of tomatoes, I have the solution! Let them dry and store in oil! Drying them is a great way to store your tomatoes for weeks!
I shared a way to make dried-tomatoes in my Vegan Sun-Dried Tomato Camembert but I thought it needed its own recipe (because seriously it’s so good). So here it is!
This recipe is super easy, all you have to do is quarter your tomatoes, discard the pulp and seeds, and coat with some olive oil and your favorite herbs for extra flavor.
Then, let the tomatoes slowly dry in the oven at a low temperature, no dehydrator required!
After about 4 hours in the oven, your tomatoes will have reduced to half size. I used homegrown tomatoes that were very juicy so it took about 4 hours in the oven until they were ready. If using regular tomatoes 3 hours in the oven should be more than enough.
It results in soft, chewy, and perfectly dried tomatoes that pack a deep and intense tomato flavor!
You can use the dried tomatoes right away, or transfer to a large jar and cover with oil. The oil helps keep the tomatoes chewy and extends its shelf life.
These dried tomatoes taste so much better than store-bought ones! Plus it’s a lot cheaper to make. Use these dried tomatoes in salads, sauces, on top of a pizza, in wraps, tacos, risotto, and more!
Let me know in the comments if you try this recipe!
- 5 large tomatoes (or 7 small ones)
- 1/4 tsp salt
- 1 tbsp (15ml) olive oil
- 1/4 tsp oregano
- 1/4 tsp thyme
- Preheat oven to 200°F (94°C) and line a baking sheet with parchment paper. Set aside.
- Cut the tomatoes into quarters, remove the core and discard. Scoop out the seeds and as much tomato pulp as possible.
- Transfer the tomato quarters to a large mixing bowl. Sprinkle with the salt, mix and let it sit 5-10 minutes. Tomatoes will release some of their juice, drain them.
- Add the oil, oregano, and thyme and stir to coat. Place the tomato quarters cut-side up on the prepared baking sheet, making sure the tomatoes don’t touch each other.
- Bake for about 4 hours, or until the tomatoes have reduced in size. Let cool completely.
- To store: Place the dried tomatoes in a glass container and cover with canola or sunflower oil (olive oil would firm up in the refrigerator).
- Dried tomatoes stored in oil will keep for up to 6 weeks in the refrigerator.
I don’t recommend adding fresh herbs or garlic cloves to your dried tomatoes jar as it will reduce the shelf life.