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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:

Sun Dried Tomato Artichoke Parmesan Chicken Drumsticks

Sun Dried Tomato Pesto

Roasted Asparagus Lemon Butter Pasta Salad

Sun Dried Tomato and Fresh Basil Hummus

Fried Ravioli with Sun Dried Tomato and Parmesan Marinara

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!

 

 

Oven Roasted Sun Dried Tomatoes
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Prep Time
10 min
Cook Time
6 hr
Total Time
6 hr 10 min
Prep Time
10 min
Cook Time
6 hr
Total Time
6 hr 10 min
641 calories
35 g
0 g
56 g
8 g
8 g
964 g
1225 g
24 g
0 g
46 g
Nutrition Facts
Serving Size
964g
Amount Per Serving
Calories 641
Calories from Fat 493
% Daily Value *
Total Fat 56g
86%
Saturated Fat 8g
39%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 40g
Cholesterol 0mg
0%
Sodium 1225mg
51%
Total Carbohydrates 35g
12%
Dietary Fiber 11g
44%
Sugars 24g
Protein 8g
Vitamin A
151%
Vitamin C
207%
Calcium
9%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 pounds grape tomatoes, washed and cut in half length-wise
  2. 4 tablespoons olive oil
  3. 1/2 teaspoon salt
Instructions
  1. Preheat oven to 200 degrees.
  2. Brush 2 tablespoons of the olive oil onto a sheet pan.
  3. Place the tomatoes, cut side up, onto the sheet pan.
  4. Drizzle over the remaining 2 tablespoons of olive oil and sprinkle over the salt.
  5. Bake for 6 hours, checking every 15 minutes after the 5 hour mark. (Some ovens might take less time!)
Notes
  1. 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.
beta
calories
641
fat
56g
protein
8g
carbs
35g
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Lord Byron's Kitchen http://www.lordbyronskitchen.com/

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This Post Has 4 Comments

  1. I remember my grandmother making sun dried tomatoes when I was a kid and since then I’ve never been able to buy the store bought kind – you know, the kind that comes in a plastic packet. It just doesn’t measure up.

    Since we’re oceans apart now and I no longer have my granny to make me a batch, it’s about time I learned to make it myself and this recipe seems like the perfect start, so thank you for the memory and reminder to try more foods 🙂

    Also, I’m definitely sharing and saving this for later!

    1. Hi Linda,
      I store mine in a food-safe freezer bag for up to three months. When I’m ready to use them, I just let them sit at room temperature for about an hour and they’re good to go. 🙂

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