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Sun-dried tomatoes with cheese

Author
Cookinero 30 Mar 2025
6280
Sun-dried tomatoes with cheese

Sun-dried tomatoes are a classic snack that can be made with feta cheese. To do this, add everyone's favorite Greek cheese to the traditional sun-dried tomato recipe. Tomatoes can be dried in the oven or in an electric dryer, if you have one. It is better to choose the "plum" variety of tomatoes - they are ideal for drying.

How to cook Sun-dried tomatoes with cheese

Step 1

Sun-dried tomatoes with cheese

Prepare sun-dried tomatoes. Cut the tomatoes. Cover a baking sheet with parchment paper, spread the tomatoes on it. Grease them with olive oil. In a bowl, mix salt, sugar, pepper, thyme, rosemary, basil and oregano. Press 5 cloves of garlic, grease the tomatoes with it. Put the baking sheet with tomatoes in a preheated oven for 4-5 hours. Use the convection mode. Cut the feta and the remaining garlic into slices.

Step 2

Sun-dried tomatoes with cheese

Prepare sun-dried tomatoes. Pour olive oil into a jar, add a clove of garlic, put tomatoes, cheese and garlic into the jar. Roll up the jar with a lid and put it in the refrigerator.

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

Yes! Fresh herbs can be used, but triple the amount since dried herbs are more concentrated. For example, use 1 tbsp fresh basil instead of 1 tsp dried.
When stored properly in an airtight jar with olive oil, they last up to 2 weeks in the refrigerator. Always check for signs of spoilage before consuming.
Goat cheese, ricotta salata, or even cubed mozzarella work well. For a sharper flavor, try aged Parmesan or pecorino.
Absolutely! Swap feta for vegan cheese or omit it entirely. Add olives or capers for extra briny flavor instead.
Convection speeds up drying, but a regular oven works too—just extend the time by 1-2 hours and rotate the tray occasionally for even results.
Try them on crusty bread, tossed into pasta, or as part of a charcuterie board. They also elevate salads and omelets.
Yes, but without the oil and cheese. Freeze dried tomatoes in a sealed bag for up to 3 months. Thaw and add to jars with fresh oil when ready.
Wash the jar in hot soapy water, rinse, then bake at 275°F (135°C) for 20 minutes or boil for 10 minutes to sterilize.

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