Description
These sun-dried cherry tomatoes are a simple and delicious way to preserve the intense flavor of summer tomatoes. Dried slowly in the oven, they become sweet, chewy, and perfect for adding to salads, pastas, or snacking.
Ingredients
- 4 cups cherry tomatoes (approximately 2 pints)
- 1 tablespoon olive oil
- 1/2 teaspoon salt (optional)
Instructions
- Preheat oven to 200°F (93°C).
- Line a baking sheet with parchment paper.
- Rinse and dry the cherry tomatoes thoroughly.
- Slice each tomato in half lengthwise.
- Place the tomatoes cut side up on the prepared baking sheet.
- Drizzle lightly with olive oil and sprinkle with salt if using.
- Bake for 6-8 hours, or until the tomatoes are shriveled but still slightly pliable.
- Check periodically to ensure they are not over-drying.
- Allow to cool completely before storing in an airtight container or freezing for long-term storage.
Notes
- Drying time will vary based on tomato size and moisture content.
- Use a food dehydrator if preferred instead of the oven.
- Store in olive oil with herbs for added flavor, but refrigerate and use within a week.
- Freeze for longer storage; use within 6 months for best quality.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Preserves
- Method: Oven-Dried
- Cuisine: Italian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 35
- Sugar: 4g
- Sodium: 50mg
- Fat: 1.5g
- Saturated Fat: 0.2g
- Unsaturated Fat: 1.3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
