Italian Oven/Sun-Dried Tomatoes
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4.5
34 reviews
Excellent
Italian Oven/Sun-Dried Tomatoes
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Oven/Sun-Dried Tomatoes, delicious and easy to make, tossed with olive oil and fresh spices.
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Ingredients
- 20 tomato Roma or marziano, ripe, or more
- 4-5 tablespoons olive oil
- 2 cloves garlic chopped
- ½ teaspoon salt
- 1 teaspoon oregano
- 4-5 parsley sprigs, chopped, fresh, Italian
- 3 -5 basil fresh leaves, chopped
- 1-2 pinches hot pepper flakes if desired
*more for jarring.
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.
- 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.
- 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. 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.
- 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.
Nutrition Information
Show Details
Calories
146kcal
(7%)
Carbohydrates
10g
(3%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Sodium
245mg
(10%)
Potassium
587mg
(12%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
2135IU
(43%)
Vitamin C
35.4mg
(39%)
Calcium
33mg
(3%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Calories | 146kcal | 7% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Sodium | 245mg | 10% |
| Potassium | 587mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 2135IU | 43% |
| Vitamin C | 35.4mg | 39% |
| Calcium | 33mg | 3% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
34 reviews
Excellent
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