Oven “Sun” Dried Tomatoes

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I just LOVE the flavor that sun-dried tomatoes bring to a good meal. Whether I’m making a pizza, a sauce, or a salad, a hand full of these babies make it all better.

What you’ll need:

-Baby (cherry or grape) heirloom/organic tomatoes. I usually use a pint-sized basket at least.

-1 or 2 heads of garlic (depending on size and quantity of tomatoes you’re making)

-Extra Virgin Olive Oil

-Dried Organic Basil (you can use Oregano in addition or instead)

-Redmond’s Real Salt

-Stainless Steal or Glass Baking Dish

-Oven

Method:
The process is simple!

1. Wash your tomatoes.
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2. Slice tomatoes and lay them skin side down in the baking dish.
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3. Break apart the garlic head. You do NOT need to peel each clove.
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4. Intermingle the garlic cloves with the tomatoes in the dish.
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5. Drizzle tomatoes and garlic with Extra Virgin Olive Oil.
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6. Sprinkle Real Salt.
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7. Sprinkle Basil.
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8. Dry in oven at the lowest temperature possible (usually between 150 degrees F and 200 degrees F) for 3-6 hours depending on the size of tomatoes. They are done when they are slightly shriveled but not crispy.
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9. Let cool and place into an air tight container. Store in the refrigerator!

Have you made oven dried tomatoes? We would love to hear from you! What do you like to do with them? What are your favorite recipes to use with tomatoes like this? Send us your favorites, and maybe we will feature them!

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