Sun-Dried Tomatoes

Making your own sun-dried tomatoes is less about skill and more about patience. Roma tomatoes go into a very low oven for 16 to 18 hours, shrinking down into intensely flavored, chewy concentrates of pure tomato, then get packed in olive oil to preserve them indefinitely.

The oven does the work of the Mediterranean sun. At 175°F (80°C), the tomatoes dehydrate slowly enough that the sugars concentrate without burning. You’re looking for wrinkled, leathery tomatoes that are dry but still slightly pliable, not crispy or brittle.

Rock salt in the bottom of the jar draws out any remaining moisture during the month-long cure in the fridge. This aging period is important. The tomatoes soften in the olive oil and develop a richer, deeper flavor than what you pull from the oven.

A sprig of rosemary or a couple of dried chilies infuse the oil with additional flavor. After a month, that oil is as valuable as the tomatoes themselves. Use it for vinaigrettes, pasta, or drizzling over bread.

Chef Tips

• Use Roma (plum) tomatoes. They have less moisture and more flesh than other varieties, so they dry faster and more evenly.
• Arrange on racks, not flat baking sheets. Air circulation underneath prevents the bottoms from stewing.
• Make sure every tomato is fully submerged in oil. Exposed tomatoes grow mold.
• Wait the full month before using. Freshly packed tomatoes taste flat compared to properly cured ones.

Variations

• Garlic infused: Add whole peeled garlic cloves to the oil for a garlic-tomato oil that’s incredible on pasta.
• Herb blend: Layer fresh thyme, oregano, and basil with the tomatoes for a Provençal-style jar.
• Gift jars: Pack into small decorative jars with a chili and a rosemary sprig for a homemade holiday gift.