I still call them ‘sun-dried tomatoes’ even though they are dried in oven.
What do I like about homemade sun-dried tomatoes? – An opportunity to control their dryness. I can make them more plump and juicy – and the tomatoes will be perfect for a bruschetta or tartlets; or I can make them leathery dry – and they will be ideal for… a bruschetta appetizer or tartlets as well.
Sun-dried tomatoes are great with pasta, rice, in salads, soups, breads, pizzas, muffins, and sandwiches. They bring some nice tartness to the dishes.
Dipped in oil, they can be stored in a refrigerator for a long time. Olive oil works as a natural preservative for preventing spoilage. An addition of parsley, thyme, basil, rosemary or other fresh or dried herbs to sun-dried tomato jars makes the tomatoes pleasantly flavorful. The olive oil, in which the tomatoes were stored, can be used in salads, pastas, dips, marinades, etc. – anywhere, where infused aromatic oils can be used.
Don’t miss a chance to make your own fresh sun-dried tomatoes from the sweet summer berries.
(The amount of prepared tomatoes will vary. It depends on the tomato quality and dryness.)
For plump tomatoes:
Preheat an oven to 250 F (130 C).
Line a cookie sheet or a baking tray with a parchment paper.
Wash and dry the tomatoes. Cut them in half. If the tomatoes are very large, cut them in quarters. Gently squeeze out the seeds and juice.
Place the tomato halves on the baking sheet. Sprinkle them with salt, pepper, granulated garlic and dry herbs (or you can add herbs and garlic directly into jars). Cook them for 4-8 hours to desired consistency. The tomatoes should still be soft and juicy. The exact time depends on tomato variety, size and water content.
Transfer hot tomatoes into clean jars while slightly pressing them with a spoon (you can add herbs and garlic now). Pour enough olive oil, so the tomatoes are fully covered with oil. Tightly close the jars with lids and let them cool. Store in a refrigerator. When removed from a jar, the tomatoes will expand in size and become tender and juicy.
For very dry tomatoes:
Preheat an oven to 200 F (95 C).
Cook the tomatoes for 6-12 hours to desired consistency. The exact time depends on tomato variety, size and water content.
Store in a tightly closed bags or jars.
Cook with pleasure and enjoy the world!