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Sun-dried Tomato Recipe
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Prep
15
minutes
mins
Cook Time
8
hours
hrs
Yield
2
cups
Ingredients
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)
Instructions
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.