What I used to hate about sun-dried tomatoes is the price! Buying them from the store for a single recipe used to cost me close to $7. I say "used to hate" because now I make my own! It is super easy and saves so much money! I can hardly believe I used to pay so much money for these suckers!
This is such a great way to use up any extra home-grown tomatoes at the end of the season too!
2 pounds of tomatoes (I used Roma), washed and dried
1 1/2 tsp oregano
1 1/2 tsp dried basil
1- 1 1/2 tbsp Kosher salt
3 tbsp olive oil
1 tbsp sugar
Preheat your oven to 350 degrees. Cut your tomatoes into wedges (like you would a lemon or orange). Toss your tomatoes into a colander and sprinkle then with kosher salt. Set the colander over the sink and allow the tomatoes to drain for about 10 minutes.
Line 2 baking sheets with parchment paper. Transfer tomatoes to the baking sheets. Lay the tomatoes in a single layer, skin side down. Season with olive oil, dried herbs, and sugar. Add more kosher salt to taste. Place baking sheets in the oven. Turn the heat up to 420 degrees. Once the oven has reached 420 degrees, leave the tomatoes in for 15 minutes. After 15 minutes, turn your oven off. Do not remove the tomatoes from the oven or open the over door for 3-4 hours. After four hours, check your tomatoes for dryness. Remove those that are fully dried and leave the rest in. If some still need drying remove them and gather them onto one baking sheet. Turn oven on to 350 degrees. Once the oven is heated to 350, place the tomatoes that still need drying back into the oven. Increase the temperature to 395 degrees and leave the tomatoes in for 5 minutes. Then, same as before, shut off the oven and leave the tomatoes in without opening the oven door for 2-3 hours.
Store the dried tomatoes in jars with olive oil. They will last on the shelf for months stored like this!
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