How To Make Sun Dried Tomatoes Without Oil
Make sun dried tomatoes without oil at home! A simple recipe to add healthy, natural flavor to your salads, pasta, and more in easy steps.
Ingredients
- 3 Cups Cherry Tomatoes
- 1 Tablespoon Salt
Instructions
- Start by slicing your cherry tomatoes in half. It’s as easy as that—just a quick slice through the middle!
- Line a baking sheet with parchment paper, then lay the tomato halves cut-side up. This keeps them from sticking and makes cleanup a breeze!
- Sprinkle a little salt over the tomatoes to help draw out the moisture. Don’t go overboard; a light sprinkle is all you need. Place the tomatoes in your oven, preheated to 395°F.
- Let the tomatoes bake for 2 hours. This will start the drying process and bring out their natural sweetness. After 2 hours, carefully squash each tomato with the back of a spoon to release any extra moisture.
- Pop them back in the oven and bake for another 1 ½ hours, or until they’re perfectly shriveled and have that rich, sun-dried look.
- Allow your sun-dried tomatoes to cool down and place into a dish to serve or place in a jar ready to use in other recipes.
Notes
Use Uniform-Sized Tomatoes: Try to pick cherry tomatoes that are roughly the same size. This helps them dry evenly, so you won’t end up with some tomatoes drying faster than others.
Adjust Baking Time as Needed: Ovens can vary, so keep an eye on the tomatoes in the final stage. If they’re not quite shriveled after the time is up, give them a bit longer, checking every 10-15 minutes.
Store for Later: Once cooled, store your sun-dried tomatoes in an airtight container in the fridge. They’ll stay fresh for about a week, ready to toss into salads or pasta whenever you need a flavor boost!
Nutrition
Calories: 8kcalCarbohydrates: 2gProtein: 0.4gFat: 0.05gSaturated Fat: 0.01gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 703mgPotassium: 98mgFiber: 0.3gSugar: 1gVitamin A: 219IUVitamin C: 10mgCalcium: 5mgIron: 0.3mg
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