To make sun-dried tomatoes, there are three common methods: using the oven, a dehydrator, or the sun. Oven Method:
- Preheat the oven to about 215-225°F (around 107°C).
- Slice tomatoes (cherry, grape, or Roma work well) in half, removing the core.
- Place them cut-side up on a baking sheet lined with parchment paper.
- Lightly sprinkle with salt.
- Bake for about 3 to 5 hours, pressing down on tomatoes with a spatula halfway through to release juices.
- Tomatoes are done when dry but still pliable, not moist or brittle.
- Optionally, drizzle with olive oil and herbs after drying.
- Store in the refrigerator for up to 1-2 weeks without oil, or in oil for longer storage.
Dehydrator Method:
- Slice tomatoes and arrange cut-side up on dehydrator racks.
- Sprinkle lightly with salt.
- Dehydrate at 140-160°F for 6-8 hours, flipping halfway through.
- Check for dryness; tomatoes should be pliable and not juicy.
Sun Method:
- Slice tomatoes, remove core, salt lightly.
- Place on a rack in direct sun with good air circulation.
- Dry for anywhere from 4 days to 2 weeks depending on weather.
- This method depends heavily on sunny, dry conditions and takes the longest.
These details come from multiple reliable recipes emphasizing drying tomatoes until they are dry but pliable for best flavor and storage.
Would details on storage or usage ideas be helpful?
