We’ve had a small tomato harvest and I’ve been meaning to make our own sundried tomatoes – or more like oven dried tomatoes. Some of these buggers got away from me but this is so easy you have to try it. You get an intense concentrated tomato flavour combined with a sort of smokiness – great for a sundried tomato, basil and mozzarella pizza.
Recipe for homemade sundried tomatoes.
This recipe is for drying tomatoes in the oven. You could dry them in the sun (we have cloudy skies at the moment) for at least 24hrs of sunshine, somewhere where the birds and squirrels won’t get at them. Oven drying them seems far simpler though.
Preheat oven to 150 C.
Slit the tomatoes in half or quarters for big ones. Place on a baking tray. This is best done with small cherry tomatoes but we don’t get these in the shops. You can get seeds for cherry vine tomatoes and grow your own.
Sprinkle with salt (think, every tomato should get a few grains of salt), grated garlic, black pepper and olive oil. Place the tray in the middle of the oven and these should be done in about 1 hr. You can add some oregano, thyme or rosemary if you like.
I tried to cheat and speed up the process by whacking up the heat to 200 C and as you can see, some of these buggers got away from me. But surprisingly, the flavour was still so good and the burned bits tasted like the tomatoes had been on the bbq.
You can use these tomatoes in any pasta dish with some oven roasted courgettes and eggplants or on a pizza like we did or even in a cold salad. You can put them on crostinis with some cheese, put them on crackers with cheese, snip in to soups, stews or casseroles.
For my recipe for pizza dough and sauce go here.
Please see comments below for storage.