Homemade Sun Dried Tomatoes in Oil
Preserve the summer harvest with this easy recipe for sun dried tomatoes, seasoned with sea salt, basil, and oregano, then dehydrated and stored in olive oil with garlic for rich, flavorful additions to your dishes. Perfect for pasta, salads, and more!
Equipment
Ingredients
- 3 lbs Roma tomatoes
- 1½ teaspoons sea salt
- 1½ teaspoons dried basil
- ½ teaspoon dried oregano
- 4 cloves garlic
- Olive oil
Instructions
- Pick fresh tomatoes and wash and dry them thoroughly.
- Slice each tomato in half or quarters. Carefully remove the seeds, but not the surrounding pulp.
- Place the tomato halves on dehydrator trays. Ensure there is space between each slice for proper air circulation.
- Sprinkle the tomatoes with sea salt, basil, and oregano.
- Follow your dehydrator's instruction booklet for time and temperature settings. A suggested setting is 140 degrees Fahrenheit for 8-12 hours. The tomatoes should be slightly rubbery when dried, with no wet or mushy parts remaining.
- Divide the dried tomatoes between two sterilized jars. Peel and halve the garlic, then distribute it between the jars.
- Pour olive oil over the tomatoes until they are completely submerged. Seal the jars and refrigerate until ready to use.
Notes
- Try other herb Variations like rosemary or thyme for different flavors.
- Consider adding a tablespoon of lemon juice to each jar before sealing to help preserve the tomatoes further.
- For longer storage, omit the garlic to avoid spoilage.
- Sun-dried tomatoes should last a month or more when refrigerated.
Tried this recipe?Let us know how it was!