Italian Oven/Sun-Dried Tomatoes

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4.53 from 19 votes

Oven/Sun-Dried Tomatoes, delicious and easy to make, tossed with olive oil and fresh spices.

Prep Time15

Cook Time2

Total Time2 15

Course: Antipasti, Side Dish

Cuisine: Italian

Servings: servings

Calories: 146kcal

Author: Rosemary Molloy

Ingredients

20 or more tomatoes (Roma/marziano ripe)
4-5 tablespoons olive oil*
2 cloves garlic chopped
½ teaspoon salt
1 teaspoon oregano
4-5 sprigs chopped fresh Italian parsley
3 -5 fresh basil leaves chopped
1-2 pinches hot pepper flakes if desired

*more for jarring.

US Customary - Metric

Instructions

Pre-heat oven to 400F (200C). Drizzle a 1-2 cookies sheets with 1 tablespoon of olive oil.
Slice tomatoes lengthwise and place on the prepared cookie sheet. Bake in the middle of the oven for 20 minutes, then lower the heat to 300F degrees (150C) and continue to bake for approximately 1- 1 1/2 hours. At this point the tomatoes should be dried, if not continue to bake until they are, remove from oven and let cool
Move to a clean bowl and toss the tomatoes with olive oil, chopped garlic, salt, oregano, fresh chopped parsley, chopped fresh basil leaves and hot pepper flakes if desired. Serve over fresh Italian crusty bread or use in your favourite recipes. Enjoy!

Notes

It is also important to remember that homemade preserves must always be checked before they are consumed. Therefore you should make sure that the flavour, color and smell is the same as when you stored it. If even one of these has changed and is off, do not hesitate to dispose of it.

What are the best tomatoes to use?

The best tomatoes to use are Roma, San Marzano, or smaller tomatoes such as grape or cherry tomatoes. Without moisture, the flavour is heightened which increases the taste in the dish.

How to store Oven/Sun-Dried Tomatoes

Any leftovers should be stored in a clean jar with a lid, be sure to cover them completely with olive oil, check to make sure that they remain under oil periodically. They will keep up to a week in the fridge.

The dried tomatoes in oil can be kept for about 3 months, as long as they have been jarred and sealed correctly. The jars should be stored in a cool, dry place, away from light and heat. If you are sealing them then it is advised to wait at least a week before consuming the tomatoes. You wait about a week after sealing dried tomatoes especially when stored in oil or jars mainly for flavour development and proper absorption, not because they’re unsafe right away.

Once each jar has been opened, store it in the refrigerator and eat within 3-4 days at most, be sure to add olive oil to keep the tomatoes always covered.

Can you freeze them?

Yes you can, once they are dried and cooled from the oven (without olive oil & spices) place them on a parchment paper lined cookie sheet and freeze until firm, about 2 hours, then move to a freezer safe bag or container. They will keep for up to 3 months in the freezer.

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