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Sun dried tomatoes

Author
Cookinero 13 Mar 2025
4760
Sun dried tomatoes

Dried tomatoes in oil are a traditional Italian dish. You can not only buy them in the store, but also cook them at home. And even prepare them for the winter. To prepare the dish, it is better to choose plum tomatoes. The specified amount of ingredients will make a small jar of snack. It goes perfectly with pasta or mashed potatoes. The benefits of such tomatoes are undeniable - they contain a lot of potassium. And every housewife can cook them in the oven.

How to cook Sun dried tomatoes

Step 1

Dried tomatoes

Prepare the tomatoes. Place the tomatoes cut side up on a baking sheet. In a dry, clean bowl, add salt, thyme, ground pepper, oregano, and garlic powder. Stir. Sprinkle the tomatoes on the baking sheet with this mixture. Place the baking sheet in the oven. Leave the door slightly ajar. Dry for 6 hours.

Step 2

Dried tomatoes

Place the tomatoes in a jar. Pour vegetable oil into a suitable container and place in the microwave for 1 minute to make it hot. Place the garlic cloves in the jar. Then tightly place the tomatoes. Roll up or screw the lid tightly. Store this preparation at room temperature, and after opening - in the refrigerator.

Sun dried tomatoes - FAQ About Ingredients, Baking Time and Storage

Yes, you can use fresh herbs, but remember to use about three times the amount since dried herbs are more concentrated. Fresh thyme, oregano, and minced garlic can add a vibrant flavor.
When stored in a tightly sealed jar with oil at room temperature, they can last up to 2-3 months. After opening, keep them refrigerated and consume within 2-3 weeks.
Yes, skip the oil and store the dried tomatoes in an airtight container without oil. They’ll be less tender but still flavorful—rehydrate in warm water before use if needed.
They’re great in pasta, salads, sandwiches, or as a pizza topping. You can also blend them into dips or chop them for a flavor boost in sauces.
Absolutely! Cherry tomatoes work well—just halve them and adjust drying time slightly (4-5 hours) since they’re smaller.
If you have a dehydrator, use it at 135°F (57°C) for 6-8 hours. Alternatively, bake at the lowest oven temp (with the door ajar) to reduce time slightly.
Yes, freeze them in an airtight container or bag (without oil) for up to 6 months. Thaw at room temperature before use.
Use a neutral, high-quality oil like olive, sunflower, or avocado oil. Heat it slightly (as in the recipe) to help preserve the tomatoes.

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