Description
You can recreate sun-dried tomatoes at home for a fraction of the cost. Use these in salads, pastas, or as a snack! There is no exact ratio of ingredients, and this recipe is more about the process than exact measurements.
Ingredients
- Grape tomatoes
- Kosher salt
- Olive oil
Instructions
- Preheat your oven to 225 degrees F.
- Cut the tomatoes in half lengthwise. Lay out, cut side up, on a sheet of paper towel. Sprinkle the tomatoes with salt (about a 1/2 teaspoon per dozen grape tomatoes), and let sit for 10 minutes. The salt will help to draw moisture out of the tomatoes. You can skip this step if you are sensitive to salt.
- After 10 minutes take another layer of paper towel and press gently on top of the tomatoes to absorb the liquid that has been drawn out.
- Toss the tomatoes in a bowl with a little olive oil to coat. Arrange the tomatoes on a parchment-lined baking sheet in a single layer. Place in oven for 4-6 hours, or until the tomatoes are dried to your liking.
Notes
It’s unlikely you’ll have any tomatoes left over, but if you do, you can store them in an airtight container in the fridge for 3 days.