Technically these are not sun-dried tomatoes, because I do not live in a beautiful old villa in Tuscany and spend all my time picking lavender and trying my neighbor’s homemade wine. Instead I live in a small apt with no outdoor space, encounter various sidewalk feces on a daily basis, and also the sun has not shone in San Francisco for 3 STRAIGHT MONTHS.
Anyway, these are oven-dried tomatoes. And they are easy and this is the time to make them, because tomatoes are v v v v flavorful right now and also this takes little to no effort. Also, they’re not as dry and tough as regular sun-dried tomatoes. They retain a bit of moisture and are mostly just concentrated tomato flavor. Like tomato paste in solid form.
These are great on/in salads, but you can also put them in a jar of oil and keep them for a bit. I can also imagine them making a killer pizza or being eaten on top of some toast with ricotta. Or turn them into a sauce! Shit man, I don’t know, I just give you the bricks…you build whatever you want with them, internet.
Homemade Sun-dried Tomatoes
2 large tasty tomatoes
sprinkle of salt
Heat oven to 250°F. Cut tomato in half and each half into sixths (depending on size). Place on a piece of parchment on a sheet pan. Sprinkle entire pan with a light dusting of salt. If you want a less acidic sun-dried tomato, sprinkle some sugar on there too! (Balsamic vinegar might be equally lovely)
Cook 3-4 hours…the more you cook, the drier they will be. I cooked the above for 3 and found them perfect.