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Sun-Dried Tomatoes

Name: Sun-Dried Tomatoes
Prep time: 30 min
Yield: 2 servings
Ingredients: 1 lb Tomatoes; 1-2 cup Olive oil; 2-3 Garlic cloves; 1 tbsp Basil; 1 tsp Oregano

These slow-roasted tomatoes are one of my favorite simple kitchen staples because they turn ordinary tomatoes into something incredibly rich, sweet, and flavorful. Slowly baked with garlic, herbs, and olive oil, they become perfectly tender and add so much depth to pasta, sourdough, eggs, salads, or cheese boards — a simple reminder that real food is often best when made slowly.

Jessica Kelly

Prep

30m

Ingredients

Method

Turn cooking mode on

Step 1

Heat oven to 150-170° (lowest temp possible). Line a large baking sheet with parchment paper.

Step 2

Slice the tomatoes in half lengthwise unless they are cherry tomatoes. If using super juicy large tomatoes, remove the pulp and cut into smaller pieces.

1 lb Tomatoes

Step 3

Place the tomatoes cut side down on the baking sheet.

Step 4

Bake for 8-24 hours or until the tomatoes are dried out, keeping an eye on the tomatoes so that they don't burn. You want them to not have any liquid in them but don't bake past the soft phase (not crispy).

Step 5

Remove from the oven and serve immediately or to store, transfer the sun-dried tomatoes to a jar and fill with olive oil, garlic, basil and oregano, then cover and refrigerate for up to 1-2 weeks.

1-2 cup Olive oil

2-3 Garlic cloves

1 tbsp Basil

1 tsp Oregano

For

2

M

I

1

lb

Tomatoes, any tomato works but you will want to remove pulp if super juicy large tomatoes and cut into smaller pieces

1-2

cup

Olive oil

2-3

Garlic cloves

1

tbsp

Basil

1

tsp

Oregano

Notes

Any tomato works but you will want to remove pulp if super juicy large tomatoes and cut into smaller pieces. To store, transfer the sun-dried tomatoes to a jar and fill with olive oil, garlic, basil and oregano, then cover and refrigerate for up to 1-2 weeks.

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Pairs With

Sourdough Bread

Staples Recipes,

Summer Harvest

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