Sun Dried Tomatoes Recipe: How To Make It?

Tomatoes:

Small to medium-sized tomatoes work best for this recipe. Options include Campari, Roma (also known as plum tomatoes), San Marzano, grape, or cherry tomatoes. These varieties are ideal because they have less pulp and fewer seeds, allowing them to dry out faster and maintain their shape better. Avoid using tomatoes larger than Roma, as they may not dry evenly or hold their form well during the process.

Sea Salt:

Sea salt serves two important purposes in this recipe. First, it helps draw out excess moisture from the tomatoes, speeding up the drying process. Second, it enhances the natural flavors of the tomatoes, adding depth to the final product.

Olive Oil:

For serving or storing your sun-dried tomatoes, use a high-quality extra virgin olive oil. The rich, fruity notes of good olive oil complement the concentrated tomato flavor beautifully. This oil also helps preserve the tomatoes if you're planning to store them for later use.

Italian Seasoning (optional):

To add extra flavor to your sun-dried tomatoes, consider using Italian seasoning. You can use a homemade blend or a store-bought mix. Alternatively, choose individual dried herbs such as oregano, rosemary, thyme, or basil. Dried herbs work better than fresh ones in this recipe, as they won't burn during the long drying process.

Sun-dried tomatoes are a delicious and versatile ingredient that you can easily make at home. This method uses an oven instead of the sun, allowing you to enjoy these flavorful treats year-round. Here's how to do it:

1. Prepare the tomatoes

Start by selecting ripe, firm tomatoes. Wash them thoroughly and pat them dry. Using a sharp knife, cut each tomato in half lengthwise. This exposes the juicy interior, allowing moisture to evaporate more easily during the drying process.

Arrange the tomato halves on a baking sheet lined with parchment paper, making sure they're not touching each other. The cut side should face up to allow for better drying. Sprinkle a small amount of salt over each tomato half. This not only enhances the flavor but also helps draw out moisture.

2. Slow roast

Preheat your oven to a low temperature of 250°F (120°C). This gentle heat is crucial for slowly drying the tomatoes without burning them. Place the baking sheet with the prepared tomatoes in the preheated oven. The drying process typically takes between 2.5 to 3.5 hours, depending on the size and juiciness of your tomatoes.

During this time, you don't need to flip or rotate the tomatoes. However, it's a good idea to check on them periodically, especially towards the end of the cooking time. Look for tomatoes that have shrunken significantly and have a leathery appearance but still retain some moisture. They shouldn't be completely brittle.

3. Serve or store

Once your tomatoes have reached your desired level of dryness, remove them from the oven and let them cool completely on the baking sheet. At this point, they're ready to use in your favorite recipes. You can chop them up for salads, blend them into sauces, or use them as a topping for pizzas and pasta dishes.

If you're not using them immediately, store the cooled sun-dried tomatoes in an airtight container. For short-term storage, keep them in the refrigerator. For longer storage, you can pack them in olive oil or freeze them. Properly stored, homemade sun-dried tomatoes can last for several weeks to a few months, allowing you to enjoy their intense, sweet-tart flavor whenever you like.

Sun-drying tomatoes is an age-old preservation method that intensifies their flavor and extends their shelf life. This natural process requires minimal equipment and transforms fresh tomatoes into versatile, concentrated ingredients.

1. Preparation

Proper preparation is crucial for a successful sun dry tomato recipe. Start by selecting ripe, firm tomatoes. Wash them thoroughly and pat dry. Using a sharp knife, slice the tomatoes into even pieces - about 1/4 inch thick for larger tomatoes, or halve smaller varieties like cherry tomatoes.

Consistency in thickness is important for even drying. Arrange the sliced tomatoes on a framed screen mesh, ensuring they don't overlap. This allows air to circulate freely. If desired, sprinkle the tomatoes with sea salt and dried herbs. The salt not only enhances flavor but also helps draw out moisture, speeding up the drying process.

2. Drying Process

Once the tomatoes are prepared, cover them with another layer of screen mesh. This protective layer keeps insects away while still allowing sunlight and air to reach the tomatoes. Choose a sunny spot outdoors with good air circulation. Ideally, the location should receive direct sunlight for most of the day.

The drying process can take several days, typically 3-7, but this can vary significantly. Factors affecting drying time include the local climate (humidity and temperature), the thickness of your tomato slices, and their water content. During this period, bring the tomatoes indoors at night to prevent moisture from settling on them.

3. Determining Readiness

Knowing when your tomatoes are perfectly dried is key. Check them daily, looking for two main indicators of readiness. First, the texture should no longer be tacky or sticky to the touch. When you press the tomato, it shouldn't feel moist.

Second, the appearance should resemble a plump raisin - shriveled and darker in color, but not completely dehydrated. The tomatoes should be pliable, not crisp or brittle. If they're not quite ready, continue the drying process, checking regularly to prevent over-drying.

4. Storage Options

Proper storage is essential to maintain the quality and extend the shelf life of your sun dried tomato recipes. You have two main options:

a) For long-term storage (up to a year):

Use either a vacuum-sealed bag or a zip-lock bag with as much air removed as possible. This method prevents oxidation and moisture absorption. Store these bags in the refrigerator or freezer. The cold temperature further inhibits bacterial growth and preserves flavor.

b) For room temperature storage:

Pack the dried tomatoes in a sterilized glass jar, completely covering them with olive oil. This not only preserves the tomatoes but also infuses them with additional flavor. Ensure the jar is properly sealed to prevent contamination. Store in a cool, dark place. This method allows you to keep the tomatoes at room temperature, making them readily accessible for cooking.

Drying tomatoes in a dehydrator is a simple way to preserve their rich flavor. This method concentrates the tomatoes' taste while extending their shelf life, creating versatile ingredients for various recipes.

1. Preparation

Clean and dry the tomatoes thoroughly. Slice them into 1/4 inch thick pieces, or halve cherry tomatoes. Consistency in thickness ensures even drying. Arrange slices on dehydrator racks, leaving space between each for proper air circulation.

2. Seasoning

Lightly sprinkle the tomatoes with salt, pepper, dried basil, and/or dried oregano. Use a gentle hand, as flavors will concentrate during the drying process.

3. Dehydration Process

Set the dehydrator to 140°F (60°C). This temperature efficiently dries the tomatoes while preserving their nutrients. Dry for 6-8 hours, but check after 6 hours to prevent over-drying. Flip the tomatoes halfway through for even dehydration.

4. Checking for Doneness

Tomatoes are ready when they're dry to the touch but still pliable. They should have a leathery texture, similar to dried apricots. If they're crisp, they've been over-dried.

5. Storage Preparation

Once cooled, layer the dried tomatoes in clean glass jars. Add fresh basil leaves and rosemary sprigs between layers for extra flavor. Sprinkle in a bit more seasoning as you go.

6. Final Storage

Cover the layered tomatoes completely with olive oil, ensuring they're fully submerged. Seal jars tightly and refrigerate. When stored this way, tomatoes should last about 4 days. Always use clean utensils when removing tomatoes to prevent contamination and extend shelf life.

Knowing when your dried tomatoes recipe are done is crucial for achieving the best flavor and texture. The ideal sun-dried tomato should be very dry but still pliable. Here's what to look for:

• Texture: The tomatoes should be very dry but still bendable. When you squeeze them, they should flex without breaking.
• Moisture: They shouldn't feel wet or squishy at all.
• Timing: Check your tomatoes often as they near the end of their drying time.

Be careful not to over-dry or under-dry your tomatoes:

• If dried too long: They'll become tough and leathery.
• If not dried enough: They may develop mold quickly.

Sun dried tomatoes recipe are a delicious way to preserve the intense flavors of summer. Whether you're using an oven, dehydrator, or the sun itself, these tips will help you create perfectly dried tomatoes that are bursting with flavor and ready to elevate your recipes.

1. Salt Lightly:

When seasoning your tomatoes, remember that they will shrink significantly during the drying process. What seems like a light sprinkle on fresh tomatoes can become overpowering once they're dried. Use salt cautiously, as you can always add more later if needed.

2. Spice Timing: 

You have options when it comes to seasoning. Adding spices before drying allows the flavors to meld with the tomatoes as they concentrate. Alternatively, mixing spices with olive oil after drying creates an infusion that the tomatoes absorb during storage. Both methods yield delicious results, so feel free to experiment.

3. Use Parchment Paper:

If you're using the oven method, always opt for parchment paper over aluminum foil. The acid in tomatoes can react with foil, altering the flavor and potentially leaving a metallic taste. Parchment paper is non-reactive and prevents sticking, ensuring your tomatoes dry evenly and come off the tray easily.

4. Be Patient:

The drying time can vary significantly depending on the tomato variety, size, and moisture content. Roma tomatoes might dry faster than beefsteak varieties, for example. Keep a close eye on your tomatoes, especially towards the end of the drying process, and be prepared to adjust your timing as needed.

5. Extra Drying Technique:

If tomatoes aren't dry enough, turn off the oven and leave them inside with the door slightly open (use a wooden spoon to prop it). This increases airflow and continues drying with residual heat.

Sun-dried tomatoes are a delicious and versatile ingredient, but they don't last forever. If you're not planning to use them immediately, you have two main options for storage: refrigeration and freezing.

Refrigeration Method:

To store sun-dried tomatoes in the refrigerator, you'll need a clean, small jar and some olive oil. Place the tomatoes in the jar, then slowly pour olive oil over them until they're completely submerged. This oil bath helps preserve the tomatoes and keeps them moist.

Make sure to use enough oil to cover all the tomatoes – you might need more than you expect. Once the tomatoes are covered, seal the jar tightly with a lid. When stored this way in the refrigerator, your sun-dried tomatoes will stay fresh for up to 4 days. This method is great if you plan to use the tomatoes within a few days and want to keep them easily accessible.

Freezing Method:

For longer-term storage, freezing is your best option. Start by lining a baking sheet or plate with parchment paper. Spread out your sun-dried tomatoes on this surface in a single, even layer, making sure they're not touching each other. This prevents them from freezing into a single clump.

Place the sheet in the freezer for at least 2 hours, or until the tomatoes are completely frozen solid. Once frozen, quickly transfer the tomatoes to a freezer-safe bag. Try to squeeze out as much air as possible from the bag before sealing it – this helps prevent freezer burn.

Properly stored this way, your sun-dried tomatoes can last in the freezer for up to 3 months. This method is ideal for preserving larger batches or when you want to keep the tomatoes for an extended period.

Sun-dried tomatoes are a versatile ingredient that can elevate many dishes. Here are three delicious sun dried tomatoes recipes to try:

Sun-Dried Tomato Pesto

This flavorful twist on traditional pesto combines the intense sweetness of sun-dried tomatoes with classic pesto ingredients. Begin by soaking sun-dried tomatoes in warm water to soften them. Then, blend the tomatoes with pine nuts, onion, fresh basil, parsley, and garlic in a food processor.

Add crushed tomatoes, vinegar, red wine, and tomato paste for depth and acidity. Finally, stir in olive oil and Parmesan cheese, and season to taste. This versatile pesto can be used as a spread, pasta sauce, or flavor enhancer for various dishes.

Mahi Mahi with Artichokes and Sun-Dried Tomatoes

This elegant seafood dish combines the delicate flavor of mahi mahi with the rich tastes of sun-dried tomatoes and artichokes. Start by creating a flavorful sauce: sauté shallots and garlic in butter, then add lemon juice and white wine, reducing until slightly thickened.

Stir in sun-dried tomatoes and artichoke hearts, finishing with cold butter for a silky texture. For the fish, dredge mahi mahi fillets in seasoned flour and pan-fry until golden and cooked through. Serve the fish topped with the luxurious sauce for a restaurant-quality meal at home.

Spinach and Sun-Dried Tomato Pasta

This vibrant pasta dish combines the earthy flavors of spinach with the sweet intensity of sun-dried tomatoes. Begin by soaking the tomatoes in hot broth to rehydrate them. Cook your pasta until al dente, and toast some pine nuts for added crunch.

In a skillet, sauté garlic in olive oil with a hint of red pepper flakes, then add spinach and cook until wilted. Stir in the chopped sun-dried tomatoes and reserved broth. Toss this flavorful mixture with the cooked pasta and toasted pine nuts. Serve with a sprinkle of Parmesan cheese for a quick, satisfying meal that's bursting with Mediterranean flavors.