There is nothing quite like a garden-fresh tomato in summer. They’re delicately aromatic, juicy, and sweet, but alas summer doesn’t last forever. Luckily for us, there are ways to keep those great summer flavours in our lives for a little longer.
Sun-dried tomatoes are one of the easiest and most delicious preserves you can make at home and with summers end comes good quality tomatoes being sold by the half or full bushel at your local grocery store or nearby farm. Firm Roma tomatoes are the preferred tomato to use for this recipe, giving the sun-dried version the perfect chew and size.
“Why would I make sun-dried tomatoes when I can easily buy them?” you might be asking. The answer is easy, they are SO much better than their grocery equivalent! Packed full of flavour, they can be added to nearly any savoury dish, making everything they touch that much more delicious. Check out the recipe below!
- Fresh ripe Roma tomatoes
- Kosher salt or sea salt
- Extra virgin olive oil
- Sunflower oil
- Garlic
- Dried oregano
- Dried basil
- Dried or fresh parsley
Ingredients
Instructions
- Preheat oven to 220 degrees Fahrenheit
- Wash, dry, and cut tomatoes in half lengthwise
- Line baking sheet with parchment paper
- Line tomatoes with the cut side up on each baking sheet
- sprinkle each tomato with salt
- Place in oven and cook 4-6 hours, or until tomatoes have shriveled up and slightly hardened
- Take out of oven and let cool
- Once cooled, fill a mason jar with tomatoes
- Mix a cup of olive oil and sunflower oil in a bowl, add two cloves of finely chopped garlic, 1 tsp of dried basil, 1 tsp of dried or finely chopped fresh parsley, 1 tsp of dried oregano
- Mix and pour oil mixture into mason jars to cover tomatoes
- You can press down tomatoes to make them fit into jars if you run out of room
- Store in the fridge and as you use, make sure to top with oil for safe preserving
- ENJOY!