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Sun-Dried Tomatoes
Sun-Dried Tomatoes with herbs in olive oil
Print Recipe
Pin Recipe
Prep Time
10
minutes
mins
Drying in the oven
5
hours
hrs
Total Time
5
hours
hrs
10
minutes
mins
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.