Sun-Dried Tomatoes
There’s nothing like traveling to Italy to remind you how simple, good food can be. While wandering the sun-drenched hills of Tuscany one of the things I fell in love with was the way they make sun-dried tomatoes. The process is slow, intentional, and full of flavor. I knew I had to bring it home to the farm.
Ingredients
- Ripe Tomatoes Roma or plum work best
- 2-3 cloves minced Garlic
- High-Quality Italian Olive Oil
- Sea Salt
- Freshly Cracked Black Pepper
Instructions
Prep Tomatoes
- Wash, quarter, and remove the seeds/guts.
- Toss gently with olive oil, minced garlic, salt, and pepper.
Sun Drying
- Place tomatoes cut-side up on a tray or screen in full sun.
- Cover loosely with cheesecloth to keep bugs away.
- Let dry for several days until pliable but not wet.
Oven Drying
- Preheat oven to 175–200°F (80–95°C).
- Place tomatoes cut-side up on a parchment-lined baking sheet.
- Leave the oven door slightly ajar to let moisture escape.
- Bake 6–10 hours, checking occasionally. Tomatoes should be dry but still pliable, not crisp.
- Let cool completely before storing or freezing.
Storing
- Once dry, store in airtight containers or freeze in freezer-safe bags to enjoy year-round.
- Pro tip: Keep pieces uniform in size for even drying. Smaller tomatoes dry faster; thicker ones may take longer.
Notes
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