Description
Make Homemade Sun-Dried Cherry Tomatoes in the oven with this easy garden-to-table recipe! Perfect for preserving garden tomatoes and adding rich flavor to meals.
Ingredients
Scale
4 cups cherry tomatoes
1-2 tablespoons olive oil (plus more for storing)
1 teaspoon garlic salt
1 teaspoon dried basil
1/2 teaspoon dried oregano
Instructions
- Preheat the oven to 200°F (90°C). You’ll want it low and slow — we’re drying, not roasting. Prepare your tomatoes by washing and drying them thoroughly.
- Slice each tomato in half lengthwise. Place them cut-side up on a parchment-lined baking sheet. Drizzle with olive oil, sprinkle with garlic salt, dried basil and dried oregano.
- Dry in the oven for 6-8 hours, checking after 3-4 hours. The time it takes to dry the cherry tomatoes depends on their size. Larger tomatoes will take longer. When they are done, they should look wrinkled and leathery but still slightly pliable — not completely crisp, yet not squishy.
- Let them cool completely before storing. Keep them in an airtight container in the fridge for up to 1 week, or cover them with olive oil for longer storage (2–3 weeks). You can also freeze them to enjoy later, just be sure to freeze before submerging in oil.
Notes
READ THE BLOG POST FOR MORE TIPS & INFORMATION!
if you wish to omit the dried basil and dried oregano you may.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: homemade condiments
- Cuisine: American