Oven sun-dried tomatoes

I love sun-dried tomatoes. Delicious, through pasta or as an extra between a richly filled sandwich. But many of the sun-dried tomatoes you find in shops are tough and tasteless or stale. If I have the time, I therefore prefer to make them myself!

Course Basics

Cuisine Italian

Keyword cherry tomatoes, olive oil, thyme

Diet Gluten free, Paleo

Prep Time 10

Cook Time 2

Total Time 2 10

Servings servings

Calories 353

Author Simone

Ingredients

1-2 kg cherry tomatoes extra fun if you use different colours
1 tbsp coarse sea salt or maldon flakes
4 cloves garlic
5 sprigs thyme or use rosemary
1/2 liter olive oil neutral

Instructions

Preheat the oven to 120˚C (250˚F). Slice all tomatoes in half length wise. Place them cut side up on the baking tray. Sprinkle generously with sea salt and add the sprigs of thyme.
Let them dry in the oven for about 2 hours. Every oven is different, so check after 1.5 hours. The tomatoes should be dry but still slightly juicy.
Let the tomatoes cool for about 30 minutes and store them in sterile jars with the herbs and 2 cloves of garlic per jar. Pour olive oil over the tomatoes until they are submerged. You can keep them like this in the fridge for at least a few weeks. You can also freeze the tomatoes (without oil), preferably in a single layer. Then you can always get the quantity you need!

Nutrition