Sun dried tomatoes are the little extra addition of sunny flavor you can add to a lot of dishes. The fact that the name includes the word sun, especially on rainy, grey, wintery days makes them even better. It’s all in the name, right? And in de flavor!
So, what to do when your grocery store is out of sun dried tomatoes and you really are too lazy to go to another store? You make them yourself. And they actually taste better than the store bought ones! Yay for me!
You will need:
500 gr of cherry tomatoes washed and cut in half,
1 teaspoon of big sea salt,
1 teaspoon of Black pepper,
Great quality olive oil,
A tablespoon of chopped sage,
A tablespoon of chopped Rosemary,
2 gloves of Garlic cut in slices.
Preheat the oven at 120 C° (or 250 F). In a bowl, mix two generous tablespoons of Olive oil with the salt and pepper. Put the tomatoes in the bowl and toss them around so the olive oil mixture is spread evenly on all tomato halves. We do not want jealousy on the baking tray.
Spread the tomatoes on a baking tray lined with grease free paper, sprinkle with the chopped-up herbs and put in the oven for approx. 3 hours. Your house will smell soooo good! Check your tomatoes regularly, the longer they stay in the oven the chewier/dryer they will be. In order to be able to keep them as long as possible as much moisture as possible should be dried out.
In the meantime prepare your jar. First make sure to sterilize your jar (click here – thank you Martha). Then fill half the jar with olive oil and add the chopped up garlic.
Take the shriveled up tomatoes out of the oven and let them cool down. Then add them to the garlic oil in the jar. If necessary you can add some more olive oil, the tomatoes need to be fully covered. This way they are preserved by the oil and will therefore be good to use for up to 6 months.
Have fun and enjoy the sun!