Author Notes: Homemade sun-dried tomatoes in the oven are so easy and sweet as candy. Sometimes, I like to place a clove of garlic and a few sprigs of marjoram in the jar with the tomatoes and olive oil to create a sweet and tart tomato flavored oil for dipping crusty bread. On the other hand, packing the sun-dried tomatoes by themselves in olive oil (no herbs added), makes them perfect with all kinds of cuisines without compromising the flavors of the dish. - Garden Gate Kate
Makes 18 sun-dried tomatoes
- 9 small heirloom tomatoes
- sea salt
- extra-virgin olive oil
- optional: any fresh herbs and/or garlic
- Before bedtime, cut tomatoes in half. Place on a parchment-paper lined baking pan cut side up. Sprinkle with sea salt. Bake at 200 degrees for 8-10 hours overnight or until completely dry. In the morning, remove dried tomatoes from oven. Cool the tomatoes to room temperature on the pan. Then, stack them in a clean mason jar. Add some herbs or a clove of garlic to infuse the tomatoes and oil with an herbal, garlicky flavor, or leave the tomatoes by themselves for a pure flavor. Pour in enough olive oil to completely cover the tomatoes, cover with a lid, and refrigerate up to 2 to 3 weeks.
- This recipe was entered in the contest for Your Best Recipe Using Heirloom Tomatoes