Sun Dried Tomatoes
These homemade sun-dried tomatoes are slow-roasted for bold, rich flavor and packed in olive oil with fresh basil. They’re a tasty pantry staple that adds a pop of flavor to all kinds of dishes!
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- 1½ pounds cherry tomatoes (or grape, Campari, Roma)
- ¾ teaspoon kosher salt (or ½ teaspoon salt)
- ¾ cup olive oil (or enough to cover tomatoes)
- ¼ teaspoon dried basil
Langkah-langkah
Preheat oven to 200°F. Line a rimmed baking sheet with parchment.
Cut cherry tomatoes in half (or quarters/sixths for Campari or Roma tomatoes), so pieces are evenly sized. Toss with salt and spread on the prepared baking sheet.
Bake 3 hours, use a spatula to press tomatoes and flip over.
Bake an additional 3 hours or until dried, checking more often as they get close to being done. The tomatoes should still be leathery and pliable, not brittle.
Cool completely.
If desired, store dried tomatoes in a small jar. Cover the tomatoes completely with olive oil and stir in dried basil.
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