Oven-Dried Tomatoes Recipe (Just like Sun-dried!)

Make Your Own "Sun-Dried" Tomatoes at Home...No Sunshine Required!

Love the rich, sweet flavor of sun-dried tomatoes? The good news is you don't need a dehydrator or days of hot summer sunshine to make them. This easy oven-dried tomato recipe creates the same concentrated flavor and chewy texture right in your own kitchen. It's one of my favorite ways to preserve an abundance of garden tomatoes, reduce food waste, and enjoy the taste of summer long after the growing season has ended. Add them to pasta, salads, sandwiches, homemade pizzas, grain bowls, or charcuterie boards for a burst of flavor in every bite.

As a registered dietitian, I appreciate that this simple preservation method doesn't just make tomatoes taste sweeter, it also helps you enjoy their nutrition year-round. Tomatoes are naturally rich in vitamin C, potassium, fiber, and lycopene, a powerful antioxidant that's been linked to heart health and cell protection. As tomatoes cook, lycopene becomes even more available for your body to absorb, and storing or serving the finished tomatoes with olive oil can enhance that absorption even further. Whether your garden is overflowing or you found a great deal at the farmers market, homemade oven-dried tomatoes are an easy, nutrient-dense way to make the most of tomato season.

Yield: 1 16-oz jar of sun-dried tomatoes

Total time: 3 hours

Ingredients:

• 4 pints fresh cherry tomatoes

• 1 c olive oil

• Sea salt to taste

  
  

Directions:

1. First, Preheat the oven to 250 degrees F. Wash and dry your tomatoes. It's fine if you use a variety - it will work really well in this recipe!

   

2. Next, add your tomatoes to a sheet pan. Sprinkle lightly with sea salt.

3. Bake in preheated oven for about 3 hours. Tomatoes should be completely dried out. If they need more time, watch the tomatoes closely so they don't burn!

4. Remove from oven and let cool slightly. Transfer to a mason jar and fill with olive oil until tomatoes are covered. Seal tightly with a lid. Refrigerate up to 1 week. Enjoy!