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Sun-Dried Tomatoes

Sun-Dried Tomatoes with herbs in olive oil
Prep Time 10 minutes
Drying in the oven 5 hours
Total Time 5 hours 10 minutes
Course Appetizer, Side Dish
Cuisine Italian, Mediterranean
Servings 1 Container
Calories 518 kcal

Equipment

  • Baking Tray
  • Glass Jar for preserving the dried tomatoes

Ingredients
  

  • 1 pack Cherry tomatoes
  • ¼ cup Olive Oil
  • 2 tsp Sea salt or Himalaya salt
  • 2 tbsp Fresh Thyme, Oregano
  • 1 cup Olive oil for preserving the dried tomatoes in a jar

Instructions
 

  • Wash and Cut all the tomatoes to halves.
  • In a bowl mix the tomato halves with olive oil
  • place on a baking tray with a parchment paper - sliced side facing up
  • sprinkle sea salt all over the tomatoes.
  • dehydrate in an oven on 100°C / 210°F FOR 4-5 hours the longer you go they will get more dry and hard so its up to you how chewy you want them.
  • Once cooked let chill outside. find a nice container to to preserve them, and add the fresh herbs first so the will be at the bottom.
  • Add the tomatoes to the container, add olive oil to the container and gently push the tomatoes down with a fork to make sure they fully covered.
  • keep inside the fridge up to 3 months.