Sun Dried Tomatoes
An easy method to make sun dried tomatoes in the oven. I chose to use cherry heirlooms, but any small tomatoes, like campari tomatoes, will work in this recipe.
Servings: 8 servings
- 2 pounds cherry tomatoes or campari tomatoes
- 2 tablespoons olive oil
- sea salt to taste, optional
Preheat oven to 215º F.
Slice tomatoes in half, and spread out over a baking tray, being sure to leave space between the tomatoes so the juices evaporate. Use 1 large baking tray or 2 smaller trays.
Drizzle the tomatoes with olive oil, and sprinkle lightly with salt, if desired.
Bake the tomatoes for 4 hours.
Remove the baking trays from the oven, and lightly press on the tomatoes to release excess moisture. Return the trays to the oven for an additional hour.
If the tomatoes seem to still have moisture, turn the oven off, and leave in the warm oven for an additional hour or two.
Store sealed in a jar or plastic bag in the refrigerator for up to 2 weeks, or frozen (sealed tight) for up to 3 months.
Calories: 51kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 247mg | Fiber: 1g | Sugar: 3g | Vitamin A: 555IU | Vitamin C: 25.8mg | Calcium: 12mg | Iron: 0.8mg