Pickles & Preserves

Sun Dried Tomatoes

Prep Time: 20 min / Cook Time: 6 hrs 20 min / Total Time: 6 hrs 40 min

Oven-dried tomatoes are easier to make than you think, and they’re the perfect addition to salad, pasta, and pizza recipes.

In the description - the option of cooking in the oven!

Author and photographs: Olga

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My husband is addicted to making sun-dried tomatoes under the Bulgarian sun - right on the balcony🤯!

At +35 and a pleasant wind in 2 days, we get 2 baking sheets of delicious tomatoes.

If you do not have a scorching sun - I described in the recipe - how to make it in the oven.

In this recipe, cherry tomatoes are ideal - as they have a sweetish taste. If you have a different sweet variety - just cut the tomato into small slices. And if your tomato variety is not too sweet - sprinkle 1 tbsp of sugar on the tomato trays - BEFORE drying.

Sun Dried Tomatoes

Yield: 3 jars

Ingredients

Dried tomatoes:

  • 1 kg cherry tomato (you can take CHERRY-tomatoes or another SWEET variety)

  • 3-4 garlic cloves

  • 1 tsp dried garlic (yes, there is both here and that!)

  • 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 - if your tomatoes are not sweet enough)

  • 500 ml olive oil

Instructions

Oven, on the mode - warming up with convection, heat up to 70-80 degrees. Wash and cut the tomatoes in half and place the cut side up on a baking sheet.

Cut the garlic into small pieces. Sprinkle over the tomato.

Then sprinkle with seasonings and salt.

If you do have not enough sweet variety tomatoes - sprinkle them with 1 -2 tbsp of sugar.

I sprinkle a little truffle oil on the tomatoes (I just love it, but it's not necessary) Set the cooking time for 6 hours and go to rest.

If you have 2 days of SUN heat - just put the tomatoes on a baking sheet and leave them for 2 days on your balcony - as my husband does ))

Ready tomatoes don't look like chips, but they are completely dry on the outside with remnants of pulp in the middle of the slices.

We sterilize 3-4 jars of 150 grams.

I warm up the oil to 170 -180 degrees Celsius - be careful not to burn yourself.

We lay out the tomatoes in still hot jars and pour hot olive (vegetable) oil - holding the surface of the tomatoes with a fork on top - maybe when pouring boiling oil - the tomatoes begin to puff up a little.

You can then use the oil from these jars in salad dressings or in other recipes like regular olive oil.

And tomatoes prepared in this way are good on sandwiches with cottage cheese and cream cheese, and in salads and pizza.

Enjoy your meal.

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