How long can I store sun-dried tomatoes?

If stored properly in a jar covered with olive oil, sun-dried tomatoes can last up to two weeks in the refrigerator. For longer storage, consider freezing them in a single layer on a baking sheet and then transferring them to a freezer bag. This helps retain their freshness and flavor for several months.

Can I use fresh herbs instead of dried?

Absolutely! Fresh herbs can add a delightful flavor to your oven sun-dried tomatoes. Just keep in mind that fresh herbs may have a more pronounced flavor, so you may want to adjust the quantity accordingly. Add them halfway through the roasting process to avoid burning.

What are some dishes that I can use sun-dried tomatoes in?

Oven sun-dried tomatoes are incredibly versatile! You can toss them into pasta, sprinkle them over pizzas, mix them into salads, or even blend them into dips. Their concentrated flavor can elevate countless dishes.

Can I make sun-dried tomatoes without olive oil?

Yes! If you prefer an oil-free version, you can use a non-stick baking sheet and skip the olive oil. However, keep in mind that the oil helps preserve the tomatoes and enhances their flavor, so the final product might taste different.

Can I make sun-dried tomatoes using other types of tomatoes?

Certainly! While Roma and beefsteak tomatoes are commonly used for sun-drying, you can use any variety you like. Just keep in mind that the moisture content and sweetness may vary with different tomato types, which could affect the drying time and final flavor.

Sun-Dried Tomatoes – Easy Oven Recipe + Mediterranean Flavor

Ingredients

Scale

10-12 medium-sized tomatoes
2-3 tablespoons olive oil
Salt to taste
1-2 teaspoons dried herbs (oregano, thyme, basil)

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Instructions

Preheat your oven to 200°F (90°C). Slice the tomatoes in half and arrange them cut-side up on a baking sheet.
Drizzle olive oil over the tomatoes, season with salt, and sprinkle dried herbs on top.
Roast the tomatoes in the oven for 360 to 480 minutes until dried but slightly pliable.

Notes

Store in a jar covered with olive oil in the refrigerator for up to 2 weeks. For longer storage, freeze on a baking sheet before transferring to a freezer bag.

Author: Isabella Moreno
Prep Time: 15 minutes
Cook Time: 480 minutes
Category: Condiment
Method: Oven Roasting
Cuisine: Mediterranean
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 80
Sugar: 4g
Sodium: 200mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg