Scroll to the bottom for printable instructions, tips, and more.
These instructions are for economical dehydration of plum tomatoes done in your own oven and perfect for when you have an abundance of tomatoes and it's summertime!
Why Use Sundried Tomatoes?
Sun-dried tomatoes are made by placing tomatoes to dehydrate in the sun, a dehydrator, or an oven. When they're dried, tomatoes shrink up, losing 90% of their weight from the loss of their water content.
We use our sundried tomatoes that have a consistency of chewiness several different ways in the notes, remember a little goes a long way they are much more potent, tangy in flavor and sweet!
Use a little in salads and in a pasta recipe, these instructions are done in an oven and you can simple jar them or freeze them later to use always use plum tomatoes.
How To Make Sun Dried Tomatoes
Ingredients
- Fresh Plum Tomatoes washed and cut in halves
Instructions
- First, wash them.
- Fill your sink with warm soapy water and wash tomatoes thoroughly. (You want them nice and clean because the skins are staying on).
- Cut plum Rosa tomatoes in half lengthwise and place them skin side down on a cooling rack with a baking sheet lined with parchment paper underneath it to catch drippings.
- Drizzle with extra-virgin olive oil, kosher salt, and cracked pepper.
- Set oven to 140 to 170 degrees and place tomatoes on a cooling rack.
- Bake for 8-18 hours, depending on whether you remove the seeds or not.
- Removing the seeds makes dehydration much faster.
- .Store in a freezer container or glass jar if using up within 3 months or with an airtight lid adding more olive oil to the jar to covering the tomatoes.
- Sundried tomatoes can also be store frozen for up to one year in freezer containers or bags.
Notes:
Ideas to use tomatoes
Serve leftover grilled tomatoes and make a crostini or use your favorite bread toasted brushing with olive oil, add some shreds of fresh Parmesan cheese and fresh mozzarella for a quick appetizer.
Top your favorite sandwiches with a thick slice of tomato, grilled burgers, and any kind of grilled white fish like Mahi Mahi, Tilapia or Haddock!.
Slice tomatoes thick and top with kosher salt, extra-virgin olive oil, fresh basil, and a warm, crunchy baguette to soak up the extra olive oil.
Slice tomatoes for a BLT on sourdough toast using extra-thick bacon, fried crispy with arugula and cayenne added to your mayo.
Make tomato salsa using chopped onions, cucumbers, cilantro, jalapeños, kosher salt, limes, and olive oil. You can add black beans and some roasted leftover corn is an awesome addition!
Make a tomato and grilled mozzarella cheese on thick-crusted bread adding some fresh basil. Drizzle a little olive oil in the pan while grilling it for extra flavor.
Toss tomatoes with white navy beans in a salad with sliced celery, cucumbers, extra-virgin olive oil, salt, cracked pepper, fresh chopped parsley, oregano, basil, and fresh lemon juice. Canned tuna is a great addition to this in our Italian household.
Grilling tomatoes are another delicious way to bring out the best flavors in this amazing vegetable/fruit.
Cut the tomato in half, drizzle with extra-virgin olive oil, sprinkle with kosher salt, fresh cracked pepper, and grill for at least five to six minutes face down until grill marks can be seen. Only grill one side.
