Oven Roasted Sun Dried Tomatoes
Use up fresh garden cherry tomatoes by making "sun" dried tomatoes. Only these aren't actually dried in the sun; they are slow roasted in the oven until they reach the perfect sticky-sweet consistency.
Equipment
- 1 8 oz bell jar
Ingredients
- 2 pints cherry tomatoes
- salt
- 3/4 cup olive oil
Instructions
- Preheat oven to as low as it will go: 150-200 degrees.
- Line a baking sheet with parchment paper. Halve cherry tomatoes and place them on the baking sheet cut side up. Liberally salt tomatoes.
- Roast tomatoes in the low oven until most of the moisture has evaporated, but check them every 20 minutes to be sure they don't burn, about 2-3 hours.
- Pack the oven sun dried tomatoes in the bell jar and fill with olive oil. They can be kept in the fridge for up to 2 weeks.