Herb Sun-Dried Tomatoes, using a dehydrator or oven
Read along to see how simple it is to make your own herb sun-dried tomatoes using a dehydrator or oven, in five easy steps! The resulting dried tomatoes are packed with intense flavors of summer, which you can literally bottle to enjoy now – or well into winter! That is, if you can resist eating them all right away… They do taste a lot like pizza, after all. We love to use these chewy, savory herb sun-dried tomatoes in many meals, especially in homemade sourdough bread, frittata, or pesto zoodles! So. Much. Yum.
- Tomatoes of choice
- Fresh herbs of choice, such as sage, oregano, thyme, and/or rosemary
Wash and cut the tomatoes into halves, quarters, sixths, or even eighths depending on size, aiming to get similar-sized pieces so the tomatoes will dry evenly.
Wash and finely chop the fresh herbs. Approximately 1 heaping tablespoon of chopped herbs for every 2 pounds of prepped tomatoes.
Add cut tomatoes and fresh herbs into a mixing bowl, and lightly mix to thoroughly combine the ingredients.
Place cut tomatoes skin side down on dehydrator drying racks (or on oven baking sheet). Do not allow the tomato pieces to overlap.
Using a food dehydrator, dry the tomatoes on 120 to 130 degrees F for about 18-20 hours OR for 4-5 hours in 200 degree oven. Soft, chewy roasted tomatoes are delicious but may not last as long in storage as those more dry and crisp.
Once dried to your liking, store in an airtight container in the refrigerator for optimum freshness. They should last for several months to a year.