home dried tomatoes – Simple Meal Plans

home dried tomatoes
makes 1 jar

These super-versatile little bursts of flavour are far more tasty than any old commercial ‘sun dried’ tomato. I love to make these in the Summer when tomatoes are at their peak to save for a rainy day.

The yield is quite small which explains why sun dried tomatoes are normally so expensive.

1kg (2lb) cherry tomatoes
2 teaspoons salt
2 teaspoons sugar
extra virgin olive oil

1. Pop a jar in the dishwasher to sterilise.

2. Preheat oven to 150C (300F). Halve tomatoes and place on a baking tray.

3. Roast for 2 hours or until dried and shriveled.

4. Pack the tomatoes into your clean jar, trying not to touch with your fingers.

5. Cover generously with oil and seal.

shelf life?

Because of the risk of botulism, it’s best to keep the tomatoes in the fridge and use within 4 weeks.

variations for fun

different tomatoes – I find cherry tomatoes work best, but feel free to experiment with different varieties. Just make sure the tomatoes are dry before packing in oil.

different quantities – feel free to either halve or double or quadruple this recipe.

problem solving guide

too chunky – if you prefer a super smooth sauce, like commercial ketchup, sieve to remove any seeds or lumps after pureeing. Return to a boil before bottling,

mould growing – this is a sign that something is wrong with your preserving system. It could be the jars weren’t cleaned enough in the dishwasher, the tomatoes weren’t dry enough. Or the lids weren’t sealed properly. For now, best not to eat the mouldy jar.