How To Make Sun-Dried Tomatoes in the Oven
The easiest method for how to make sun-dried tomatoes in the oven! Plus, how to use homemade sun-dried tomatoes in recipes and how to store them.
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- 1 lb Campari tomatoes (stems removed)
- Sea salt
- 1 tbsp Olive oil (optional)
- Italian seasoning (optional)
Preheat the oven to 225 degrees F (107 degrees C). Line a baking sheet with parchment paper (don't use foil, which can react with the tomatoes).
Slice tomatoes in half. Cut out the little core at the top of the tomatoes where they connected to the stem.
Arrange cut side up on a baking sheet. Sprinkle very lightly with sea salt.
Bake for 2 1/2 hours. Press down on the tomatoes with a spatula (juices will come out).
Return to the oven and bake for at least 2 more hours, until tomatoes are dry.
If desired, drizzle with olive oil and sprinkle with Italian seasoning.
Serving size: 4 large pieces (4 halves), or about 2 tablespoons, or 1/6 of entire recipe
- Entire recipe makes about 3/4 cup of homemade sun-dried tomatoes. The exact amount will vary depending on how much you dry them and how watery they were to begin with.
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