Ingredients for Sun Dried Tomatoes 101
- 2 1/2 lbs plum tomatoes
- 1 tsp coarse salt
- Fresh Thyme, to taste (optional)
- 2 Tbsp olive oil, plus additional for storage
- 2 cloves garlic (optional)
- 1/4 tsp fresh ground black pepper
- 1 tsp dried oregano (optional)
- 1 tsp dried basil (optional)
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How to Make Sun Dried Tomatoes 101
- Preheat your oven to 170°F (77°C). Line a baking sheet with parchment paper.
- Halve or quarter your ripe tomatoes (depending on size). Arrange them cut-side up on the prepared baking sheet, ensuring they aren't overcrowded.
- Drizzle the tomatoes with olive oil, ensuring they are lightly coated. Sprinkle with salt, pepper, and herbs (if using).
- Bake for 4-6 hours, checking on them periodically. The tomatoes should feel leathery and slightly sticky. Flip them halfway through for even drying.
- Remove from the oven and let cool completely. Once cool, store your sun-dried tomatoes in a jar, submerging them in olive oil, or store in an airtight container.
- If adding herbs, such as oregano and basil (optional), add in step 3
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
47g
Fat
0g
Carbs
5g
