Sun-Dried Tomatoes



Wash, halve lengthwise, and seed fresh plum tomatoes. Place on racks and bake in a 175 F (80 C) oven until wrinkled and dry, 16 to 18 hours.
Sprinkle a thin layer of rock salt in the bottom of a jar. pack in the tomatoes and cover with olive oil, making sure the tomatoes are completely immersed. Add a sprig of rosemary or a couple of dried chilies to the oil, if desired. Store in the refrigerator for one month before using.




Gina Barone's picture

I am currently making sundried tomates from my garden. I am drying them daily in the sun covered with a screen. Taking them in at night. I plan on covering them in extra virgin olive oil and storing them in a jar. Without the use of any preservative (sulfur). Should they be stored in the refrigerator? Will they last indefinately? Should I add salt as they are drying?


Scatter the tomatoes into pasta sauces, chop them finely with olives for a salsa to serve with fish or mix them with cream cheese to make a spread for crackers. You can also give them away as gifts.

Sun-dried tomatoes last indefinitely in the refrigerator.


8.0 servings


Saturday, February 13, 2010 - 11:24pm


Related Cooking Videos