Sometimes I can get a little carried away when it comes to wanting to make anything remotely edible homemade. I’ll admit, there are lots of items that are just worth buying the already made version of, but some things are so easy to make, it’s crazy not to make them yourself. Sun dried tomatoes are one of those things that I don’t mind making myself, because they are so incredibly easy to put together and “dry.”
I made these sun dried tomatoes with cherry tomatoes, but romas work great too. They make a great snack or topping to salads and pizzas or as an extra little treat on a cheese plate. Make them once and I promise you’ll never buy them again.
Homemade Sun Dried Tomatoes
Makes about 1 cup
- 2 cups of cherry tomatoes, halved
- 1/2 tsp of salt
- 1 tsp of Italian seasoning
- 1 Tbsp of olive oil
Lay out the halved cherry tomatoes on a baking sheet. Sprinkle with salt and Italian seasoning. Drizzle with the olive oil. You don’t want to use too much olive oil or they will be greasy. Just enough to where they don’t dry out and become crumbly. You want them dry but pliable.
Cook in a 200 degree oven for about 4 hours until most of the moisture is out of the tomatoes and they are pliable. Store in an airtight container in the refrigerator for up to a week.