Easy Homemade Sundried Tomatoes
Slow-dried plum tomatoes seasoned with basil, oregano, and rosemary, then preserved in olive oil with fresh herbs. This method concentrates tomato flavor over 12 hours, creating tender, wrinkled results that last weeks in the pantry.
Ingredients
Instructions
- 1
Combine olive oil, salt, sugar, dried basil, oregano, and rosemary in a large mixing bowl.
- 2
Add tomatoes and gently toss to coat evenly.
- 3
Place tomatoes sliced side up on dehydrator racks with space between each for air circulation.
- 4
Dehydrate overnight for about 12 hours until dried and wrinkled.
- 5
Alternatively, preheat oven to 200 °F, place tomatoes cut side up on a baking sheet, and bake until dry.
- 6
Layer fresh herbs at the bottom of canning jars, add dried tomatoes, fill with olive oil, top with herb sprigs, and repeat until jar is almost full.
Tips
Leave adequate space between tomatoes on dehydrator racks to ensure even drying.
Check tomatoes at the 12-hour mark; timing varies by size and moisture content.
Good to Know
Sealed jars keep refrigerated for up to 3 weeks or pantry shelf-stable if pressure-canned.
Prepare and jar up to 2 days before serving.
Use in pasta, salads, sandwiches, or antipasto boards.
Common Mistakes
Crowd tomatoes on racks to avoid uneven drying and moisture spots.
Skip fresh herbs in the jar to avoid flavor imbalance; they complement the oil and tomatoes.
Substitutions
similar structure