Recipe: Sun dried tomatoes
These Oven-Dried Tomatoes are a simple and healthy alternative to store-bought sun-dried tomatoes. With no preservatives or added nasties, they make a perfect Paleo snack or addition to various dishes. Customize with your favorite herbs and enjoy the rich, concentrated flavor of these homemade treats.
Servings: 4
Calories: 50kcal
Cost: $5
Equipment
- Baking Tray
- Grease-proof paper
- Bowl
Ingredients
- 250 g tomatoes I used regular cherry tomatoes, but have got some colourful varieties growing in my garden to try next time
- Splash of extra virgin olive oil
- 1 teaspoon of dried basil
- Sea salt and black pepper to taste
Instructions
- Preheat the Oven: First, preheat your oven to 150°C (300°F).
- Prepare the Tomatoes: Slice the tomatoes in half, lengthways. It helps to keep them all evenly sized.
- Mix the Ingredients: In a bowl, mix all the ingredients, ensuring the tomato halves are evenly coated with olive oil, dried basil, sea salt, and black pepper.
- Arrange on Baking Tray: Line a baking tray with grease-proof paper, and arrange the tomatoes evenly on the tray. It’s fine if some face up and some down.
- Bake: Bake for 2 – 3 hours, ensuring they don’t burn. You’ll want the tomatoes to retain a little moisture to ensure a nice texture.
- Store: Store your oven-dried tomatoes in an airtight container in the fridge.