Sweet with a condensed tomato flavour; just a hint of salt and a drizzle of good olive oil, Oven Roasted Sun Dried Tomatoes are a great ingredient to have on hand at all times.
What are you going to do with all of those fresh summer tomatoes? My suggestion is pretty obvious! Sun Dried Tomatoes are one of the best things since sliced bread – I’m serious! If you have a good supply of Sun Dried Tomatoes on hand, you’ll always have a delicious recipe ready for the making right at your finger tips.
I use Sun Dried Tomatoes quite frequently in my cooking. And, often, I’ll buy a jar of prepared Sun Dried Tomatoes at the grocery store. But, when an opportunity such as this bounty of grape tomatoes presents itself, I had to make a batch of my own.
Summer obviously brings a bounty of fresh ingredients and tomatoes is one of my favourites. I love the abundance of tomatoes popping up in every market right now. We buy tomatoes all year round, but will buy extra whenever we can find locally grown produce. There’s just no better way to make sauces, top a sandwich, or add taste and texture to a salad – fresh tomatoes is the answer to all of those options.
If you set out to make your own Sun Dried Tomatoes, please keep in mind that the process is extremely easy, but extremely long. To get the tomatoes to where they need to be, your oven must be set at a low temperature and the waiting game begins.
It takes six hours of slow roasting time to get the perfect Oven Roasted Sun Dried Tomatoes. This recipe is perfect for one of those dreary, rainy days when all you want to do is stay inside and watch Netflix.
Once you’ve finished roasting your tomatoes, what will you do with them? As I previously mentioned, I’m no stranger to using Sun Dried Tomatoes in my recipes. And, just in case you are, I’ve got a few on my blog already that might inspire you. Please check out the recipes below:
Lastly, if all else fails, stuff these beautiful morsels into a mason jar, pour some olive oil over top, and place them in your refrigerator for later use. They will last up to a week and the olive oil will be infused with great tomato flavour. Use the olive oil too!
- 2 pounds grape tomatoes, washed and cut in half length-wise
- 4 tablespoons olive oil
- 1/2 teaspoon salt
- Preheat oven to 200 degrees.
- Brush 2 tablespoons of the olive oil onto a sheet pan.
- Place the tomatoes, cut side up, onto the sheet pan.
- Drizzle over the remaining 2 tablespoons of olive oil and sprinkle over the salt.
- Bake for 6 hours, checking every 15 minutes after the 5 hour mark. (Some ovens might take less time!)
- The ingredients listed above can be halved or doubled depending on how many tomatoes you have/want. I fashioned this recipe after one sheet pan as you can see in the photos.
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