This recipe is simple, reliable, and endlessly versatile. These sun-dried tomatoes store well and are a delicious addition to salads, pasta, or served on their own as a flavorful appetizer during the winter months. The original inspiration comes from Italy, adapted from @elladkin — with a few tweaks to make it work perfectly at home.
- 3 kg firm tomatoes (plum tomatoes work best)
- 5 garlic cloves
- A handful of fresh oregano (or 1–2 tsp dried oregano)
- Cold-pressed olive oil
The tomatoes are prepared in several stages. Cut them into quarters (halve the smaller ones), scoop out the seeds and juice with a spoon, and lay them in a single layer on a baking tray, cut side up. Dry the tomatoes in the oven at the lowest temperature possible, leaving the oven door slightly ajar to prevent them from roasting. This can take anywhere from 2 to 4 hours and may need to be repeated a couple of times, depending on your oven. It’s a great recipe for a day when you’re staying home — it doesn’t take much hands-on time, but you’ll need to check in occasionally.
As the tomatoes dry and are ready, remove and let them cool. Once all are done, sterilize the jar you’ll use for storing by pouring boiling water into it. Thinly slice the garlic. Begin layering: tomatoes, a bit of garlic, a pinch of oregano, then olive oil — and repeat. Make sure the tomatoes are fully submerged in oil. Store in a cool, dry, dark place. Once opened, keep refrigerated and consume within 2–3 weeks.
The tomatoes are prepared in several stages. Cut them into quarters (halve the smaller ones), scoop out the seeds and juice with a spoon, and lay them in a single layer on a baking tray, cut side up. Dry the tomatoes in the oven at the lowest temperature possible, leaving the oven door slightly ajar to prevent them from roasting. This can take anywhere from 2 to 4 hours and may need to be repeated a couple of times, depending on your oven. It’s a great recipe for a day when you’re staying home — it doesn’t take much hands-on time, but you’ll need to check in occasionally.
As the tomatoes dry and are ready, remove and let them cool. Once all are done, sterilize the jar you’ll use for storing by pouring boiling water into it. Thinly slice the garlic. Begin layering: tomatoes, a bit of garlic, a pinch of oregano, then olive oil — and repeat. Make sure the tomatoes are fully submerged in oil. Store in a cool, dry, dark place. Once opened, keep refrigerated and consume within 2–3 weeks.
