Sundried tomatoes

Sundried tomatoes

Suggested material offered in store


12 pound of San Marzano or Romanelli tomatoes

Coarse salt


1. Preheat the oven to 250°F.

2. Line two oven racks with foil or parchment paper.

3. Wash the tomatoes thoroughly and remove the stems using a tomato huller.

4. Cut the tomatoes in half and scoop out the seeds.

5. Place the tomato halves, cut side up, on the prepared racks, leaving about 1 inch of space around each one.

6. Lightly sprinkle coarse salt over the tomato halves and place them in the oven.

7. After 2 hours of cooking, use a paper towel to gently mop up any excess moisture inside the tomatoes.

8. Reduce the oven temperature to the lowest possible setting and let the tomatoes dry for 9-12 hours.

    - For a convection oven, simply close the oven door.

    - For a conventional oven, prop open the door slightly with a metal spoon to allow air circulation.

9. Once the tomatoes are dry, remove them from the racks and continue drying if needed, rotating them occasionally.

10. After drying, store the tomatoes in a vegetable bag, such as a ziplock bag with a small hole punched for air circulation.

11. The dried tomatoes can be kept in the refrigerator for up to 1 year.


4 servings.

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