How to Make Sundried Tomatoes in Your Oven. Perfectly Preserved Tomatoes with Brilliant Color.

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How to Make Sundried Tomatoes in Your Oven. Perfectly Preserved Tomatoes with Brilliant Color.
Recipe type: Vegetable / Preserving
Prep time: 
Total time: 
How to Make Sundried Tomatoes in Your Oven. This Episode shows you how to make perfectly preserved sundried tomatoes in your oven. Sundried tomatoes with perfect color and excellent shelf-life.
  • 12 Medium size tomatoes
  • ½ Tsp Bicarbonate of soda
  • ½ Tsp Saltpetre
  • 1 Tsp Salt
  • 1 Tsp Sugar
  • 250ml Water
  1. Cut the tomatoes in half through the middle. If you prefer, you can skin the tomatoes first, and you can also scoop out the seeds. This is all entirely up to your personal preference. Removing the skin will temper a little of the acidity, but may result jn a less flavorful result. Removing the seeds has no effect on the flavor, but will certainly speed up the drying time.
  2. In a jug, combine the bicarbonate of soda, saltpeter, salt, sugar and water. Stir this until everything has dissolved.
  3. The bicarb preserves the amazing color of the tomatoes, while the saltpeter inhibits the growth of bacteria. Salt adds and enhances flavor, while the sugar combats the toughening effect salt has.
  4. Arrange the halved tomatoes on a rack in a large roasting tin. Brush the tomatoes liberally with the solution.
  5. Place the pan in your oven set to a temperature of 50c. Leave the door of the oven slightly open to allow moisture to escape.
  6. The drying time will be anything between 18 and 36 hours depending on the moisture content of the tomatoes, whether the tomatoes have been de-seeded, and whether they have been skinned.
  7. There is no formula and correct or incorrect procedure for the timing. I prefer my dried tomatoes leathery, but still soft and pliable. If you prefer yours totally dry and on the brittle side, then dry for longer.
  8. At this stage, you need to decide how you're going to store your dried tomatoes. The first way is to pack them in an airtight container, or to vacuum pack them in small quantities.
  9. I prefer mine in oil. To do this, pack them into a sterilized bottle and top the bottle up with oil until the tomatoes are covered. You can add raw garlic cloves and basil or marjoram leaves at this stage to further flavor the tomatoes. I prefer not to do this as it does limit your recipe choices if the tomatoes are already flavored.


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