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Italian Oven/Sun-Dried Tomatoes

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

Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
Servings: 4 servings
Calories: 146 kcal
Course: Side Dish , Appetizer
Cuisine: Italian

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.

Instructions

    Cup of Yum
  1. Pre-heat oven to 400F (200C). Drizzle a 1-2 cookies sheets with 1 tablespoon of olive oil.
  2. 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
  3. 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

Calories 146kcal (7%) Carbohydrates 10g (3%) Protein 2g (4%) Fat 11g (17%) Saturated Fat 1g (5%) Sodium 245mg (10%) Potassium 587mg (17%) 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

% 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.