Unfoil

Sun-Dried Tomatoes

Prep Time: 20 mins
Cook Time: 800 mins
Total Time: 820 mins
Servings: 4

Ingredients

  • 3.00 lb Ripe Plum Tomatoes (Washed and sliced lengthwise) Roma Tomato (...
  • 1.00 tsp Salt (Coarse or flaky)
  • 2.00 cup Olive Oil (For storage, optional)

Instructions

  1. Preheat your oven to the lowest possible setting (ideally 150°F / 65°C, or use a food dehydrator).
  2. Slice the tomatoes in half lengthwise. Use a spoon to gently scoop out the seeds and excess liquid, leaving the tomato flesh.
  3. Place the tomato halves cut-side up on a parchment-lined baking sheet or dehydrator tray. Sprinkle lightly with salt.
  4. Bake (or dehydrate) for 8 to 14 hours. Check regularly after 8 hours. The tomatoes are ready when they are shriveled, dark red, leathery, and chewy, but not brittle.
  5. Allow the tomatoes to cool completely. Store them in an airtight container for up to 5 days, or pack them tightly into jars and cover with olive oil for long-term storage.