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