Sundried tomatoes are tasty in so many dishes and the best sundried tomatoes you can make yourself. In the summer when tomatoes are at there best you can make a big batch of sundried tomatoes that will last a long time. It is easy to dry the tomatoes in your oven and you can experiment with different kind of tomatoes.
After the tomatoes are dried in the oven you can save the tomatoes in a jar that is filled with vegetable oil.
Sundried tomatoesPrint Recipe
- 1 kg of tomatoes
- 2 tablespoons of olive oil
- 1 tablespoon of dried mixed italian spices
Cut small tomatoes in half and cut large tomatoes into fours
Put the tomatoes on to a large baking tray covered with baking paper
Sprinkle the tomatoes generously with olive oil and season with salt and a little pepper
Than add some Italian herbs over the tomatoes, you can choose the herbs you like. I like to use sage, basil and oregano
Roast the tomatoes at at a low temperature of 150 C/300 F for 2,5 hours
The larger the tomatoes the more time it takes to get them dried
This recipe is for about 2 jars of sun-dried tomatoes of 350 ml. But you can easily make more as these tomatoes are good to store. If you like garlic, you can put fine cloves of peeled garlic in the pots of the sundried tomatoes, in time the tomatoes while get a more intense garlic taste.