Summer has waned, but you won’t have to do without tomatoes this winter if you catch the last harvest and dry some. Of all the methods for preserving tomatoes, drying them is the least fussy. Plus, drying preserves their sweetness and flavor best. And these flavorful little gems cost so little when made at home, it’s worth the time they need to achieve that chewy, raisin-like texture.
Use any type of tomato. The only difference it makes is in the drying time because naturally, bigger, thicker tomatoes take longer than small ones. I like to buy several varieties and colors of tomatoes and dry them at one go, in the oven. It’s tempting to prematurely devour those tiny little sweeties, hot and sweet/salty and pungent with good olive oil as they are, spread on crackers.
Sun-dried Tomato RecipePrint
- 5 lbs fresh tomatoes
- 1 tbsp table salt
- 1/2 tsp ground black pepper
- 1 tsp garlic salt
- 1/4 cup olive oil
- More olive oil (for packing into a jar, if desired)
- Fresh herbs (for seasoning, if desired)
- Line a baking sheet with baking parchment.
- Set the oven for 200°F (95°C).
- Halve the tomatoes. Here's a nifty hack for slicing lots of tomatoes at once: https://www.youtube.com/watch?v=CTK0mpniqPw
- Place halved tomatoes on a baking sheet.
- Blend salt, pepper, and garlic salt in a small bowl.
- Sprinkle tomatoes with the dry seasonings, generously.
- Drizzle olive oil over the tomatoes.
- Roast until the tomatoes are leathery and shriveled, with crisp edges.
- Cool thoroughly and pack in olive oil to cover in a very clean, very dry jar.
- Add an optional sprig of rosemary, thyme or oregano, or basil leaves. If you love heat, add a small chili pepper to the jar.
- Store in the refrigerator. The tomatoes will keep up to six months.