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Sun-dried tomatoes with garlic

Author
Cookinero 9 Apr 2025
5440
Sun-dried tomatoes with garlic

Delicious sun-dried tomatoes do not necessarily have to be bought in the store - they can be prepared at home. If you put the Mediterranean snack with aromatic herbs and garlic in a jar, then you will have an excellent dish for the winter. Drying tomatoes at home is quite simple - you need to put them in the oven for several hours. For the snack, it is better to use the "plum" variety - these tomatoes have a thick skin, so they do not crack during heat treatment.

How to cook Sun-dried tomatoes with garlic

Step 1

Sun-dried tomatoes with garlic

Prepare the tomatoes. Cut the tomatoes into quarters. Cover a baking sheet with parchment, place the tomatoes tightly next to each other, cut side up. Sprinkle the tomatoes with a mixture of salt, sugar, pepper, chopped basil, and rosemary. Add some basil and rosemary, put 5 cloves of garlic on top, and pour olive oil. Keep the tomatoes in a preheated oven for about 4-5 hours, using the convection mode.

Step 2

Sun-dried tomatoes with garlic

Make the preserves: pour olive oil into the jar, add a clove of garlic and the remaining basil and rosemary. Put a layer of tomatoes, then more herbs and a clove of garlic. Lay out in this order until the jar is filled to the top. Roll up the jar with a lid and put it in the refrigerator.

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

Yes, fresh herbs like basil and rosemary can be used; just double the amount since dried herbs are more concentrated in flavor.
When stored properly in an airtight jar with oil, they can last up to 3 months in the refrigerator.
This recipe is already vegan-friendly as it uses only plant-based ingredients like tomatoes, herbs, and olive oil.
You can omit the sugar or use a sugar-free alternative like erythritol to keep it low-carb.
Yes, place them in a freezer-safe container (without oil) for up to 6 months. Thaw in the fridge before using.
They’re great in pasta, salads, sandwiches, or as a topping for pizza and bruschetta.
Yes, but halve them instead of quartering, and reduce the drying time by 1-2 hours since they’re smaller.
Convection helps dry them evenly, but if unavailable, use a regular oven at a slightly lower temperature and rotate the tray occasionally.
Absolutely! The oil absorbs herb and garlic flavors—use it for dressings, dipping bread, or sautéing.
Slice the tomatoes thinner or increase the oven temperature slightly (no more than 225°F) while monitoring closely to avoid burning.

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