Overnight Sun-dried Tomatoes

Are you up to your ears in tomatoes? Don’t let them spoil in your refrigerator! Instead, make these...

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Servings: 4

Prep Time: 00:05

Cook Time: 08:00

Main Ingredients

2 pounds of fresh roma or similar in size vine-ripened tomatoes

1 tsp. kosher salt

1 cup or more of good olive oil for storing.


1Before turning in for the night, preheat your oven to 200 F.

2Cut your tomatoes in half lengthwise and gently remove the inner seeds with your fingers.

3Season tomatoes with salt.

4Place your tomatoes cut side up on a parchment-lined baking sheet leaving space between them.

5If you don’t have enough room on your baking sheet or have a boatload of tomatoes simply make 4 golf ball sized tin-foil balls and place them in the four corners of your baking sheet. Next, place a cooling rack on top of the foil balls creating another layer or shelf to stack cut tomatoes.

6Place your tomatoes in the oven and leave the oven door cracked open just a smidge.

7Allow tomatoes to dry 6-8 hrs or until shriveled, dry, and slightly darker in color.

8Let cool and enjoy!

Additional Notes

If storing for later use, simply place your dried tomatoes in a clean mason jar (can add herbs, crushed garlic or chili flakes if you’re feeling daring.) and cover with extra virgin olive oil. Store in refrigerator for up to a month.

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