Sun Dried Tomatoes
Homemade Sun-Dried Tomatoes: Bulgarian Sun or Oven Method
My husband has really gotten into making sun-dried tomatoes right on our balcony here in Bulgaria. When the temperature hits +35°C with a nice breeze, we can finish two baking sheets of delicious homemade tomatoes in just a couple of days.
Of course, if you don’t have access to that kind of scorching sun, this recipe works perfectly in the oven too.
Cherry tomatoes are usually the best choice because of their natural sweetness. If you have a different sweet variety, just cut them into smaller slices. If your tomatoes aren’t quite sweet enough on their own, you can sprinkle 1-2 tablespoons of sugar over the trays before you start drying them.
Ingredients
For Homemade Sun-Dried Tomatoes:
- 1 kg cherry tomato (cherry or another sweet variety works best)
- 3-4 garlic cloves
- 1 tsp dried garlic (using both fresh and dried adds depth)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp paprika flakes
- Coarse sea salt
- 1 tbsp Provencal herbs (Italian herbs)
- 1-2 tbsp sugar (OPTIONAL – use if your chosen tomatoes lack sweetness)
- 500 ml olive oil
Instructions
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If you’re using the oven, preheat it to 70-80°C (158-176°F) and use the convection setting for the best results. Wash and cut the tomatoes in half, placing them cut-side up on a baking sheet. Finely chop the fresh garlic and scatter it over the halves.
Next, season generously with the dried herbs (oregano, basil, paprika flakes, dried garlic) and coarse sea salt. If your chosen variety isn’t sweet enough on its own, sprinkle them with the sugar now. I personally like to drizzle a little truffle oil on the tomatoes at this stage, though it’s not strictly necessary. Set the oven timer for about 6 hours.
For the authentic Bulgarian sun method: If you are lucky enough to have two days of intense heat, simply place the prepared and seasoned tomatoes on a baking sheet and leave them on your balcony to dry naturally.
Whether you use the oven or the sun, the finished product shouldn’t be crisp like chips. They should be dry on the outside but maintain some soft pulp in the center of the slices. This specific texture is the key to perfectly preserved dried tomatoes.
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To preserve your tomatoes, start by sterilizing 3-4 small jars (150 grams each). Carefully warm the olive oil to 170-180°C (338-356°F)—please be extremely careful during this step to avoid burns.
Layer the dried tomatoes into the sterilized jars. Then, pour the hot oil (olive or vegetable) over them. Use a fork to gently hold the tomatoes down as you pour the boiling oil, as they might puff up slightly.
The aromatic oil left in these jars is fantastic for salad dressings or other recipes later on, as it carries the rich flavor of the tomatoes. These are excellent served on sandwiches with cream cheese, tossed in salads, or used as a pizza topping.
Enjoy your meal!
