Homemade Sun-Dried Tomatoes
Directions
- 1Wash the tomatoes.
- 2Wash the tomatoes.
- 3Wash the tomatoes.
- 4Cut the tomatoes into thin slices.
- 5Cut the tomatoes into thin slices.
- 6Cut the tomatoes into thin slices.
- 7Lay the tomato slices on a baking tray lined with paper towels.
- 8Lay the tomato slices on a baking tray lined with paper towels.
- 9Lay the tomato slices on a baking tray lined with paper towels.
- 10Drizzle the tomatoes with olive oil.
- 11Drizzle the tomatoes with olive oil.
- 12Drizzle the tomatoes with olive oil.
- 13Sprinkle with salt and oregano.
- 14Sprinkle with salt and oregano.
- 15Sprinkle with salt and oregano.
- 16Bake at 130°C (fan-assisted top and bottom heat) for 70–80 minutes, until fully dehydrated.
- 17Bake at 130°C (fan-assisted top and bottom heat) for 70–80 minutes, until fully dehydrated.
- 18Bake at 130°C (fan-assisted top and bottom heat) for 70–80 minutes, until fully dehydrated.
- 19Let them cool.
- 20Let them cool.
- 21Let them cool.
- 22Store in an airtight container covered with olive oil.
- 23Store in an airtight container covered with olive oil.
- 24Store in an airtight container covered with olive oil.
Ingredients
- 8 ripe plum tomatoes
- 8 ripe plum tomatoes
- 8 ripe plum tomatoes
- Extra virgin olive oil
- Extra virgin olive oil
- Extra virgin olive oil
- to taste Salt
- to taste Salt
- to taste Salt
- to taste Oregano or spices
- to taste Oregano or spices
- to taste Oregano or spices
Equipment
baking traypaper towelsairtight container
Tips
- These can last up to 2 weeks in the fridge.
- Use them in salads, pasta, sandwiches, or as a flavorful snack.