Description
These homemade Sun-dried Cherry Tomatoes are sweet, savory, and packed with concentrated flavor from slow roasting in the oven.
Ingredients
Scale
- 2 pounds fresh cherry tomatoes
- ¾ cup olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 garlic clove, minced
- ½ teaspoon salt
Instructions
- Set oven to 280°F and line 2 baking sheets with parchment paper.
- Wash and dry the cherry tomatoes, then slice each tomato in half.
- Arrange tomatoes cut-side up on baking sheets and sprinkle lightly with salt.
- Bake for 3 to 3½ hours, checking every 30 minutes after the 2-hour mark.
- Remove tomatoes once they appear dry around the edges but still soft in the center.
- Cool the tomatoes completely before transferring them to a clean glass jar.
- Add garlic, oregano, and thyme to the jar.
- Pour olive oil over the tomatoes until fully covered.
- Refrigerate and use within 2 weeks.
Notes
- Use ripe and firm cherry tomatoes for the best texture and flavor.
- Do not overcrowd the baking sheets because tomatoes will steam instead of roast.
- Avoid browning the tomatoes because overcooking creates bitterness.
- Add basil, rosemary, or red pepper flakes for extra flavor variations.
- Allow refrigerated olive oil to soften at room temperature before serving.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Condiment
- Method: Slow Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 402
- Sugar: 6
- Sodium: 317
- Fat: 41
- Saturated Fat: 6
- Unsaturated Fat: 34
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 2
- Protein: 2
- Cholesterol: 0