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–+ servings
sun-dried tomatoes
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5 from 1 vote

Homemade Sun-Dried Tomatoes

It is really a treat when having sundried tomatoes handy, especially when you are preparing Italian dishes. However, if you run out of them here is a guide to homemade sun-dried tomato substitutes.
Prep Time3 minutes
Total Time3 minutes
Course: Appetizer, Salad, Sauce, Snack
Cuisine: Indian
Servings: 1 cup
Calories: 284kcal
Author: Val

Equipment

  • screen
  • Oven
  • Airtight container

Ingredients

Instructions

For Sun-Drying

  • Cut the fresh tomatoes in half.
  • Place them on a screen above some blocks so there's adequate circulation underneath.
  • Add a pinch of sea salt before letting them out to dry.
  • Wait for 2 to 4 days until the tomatoes are completely dry. (The timeline depends on your local weather conditions.)
  • Transfer to an airtight container and use according to the recipe.
  • Store the rest with olive oil for a longer shelf-life.

For Oven-Roasting

  • Preheat your oven to 275 degrees Fahrenheit.
  • Cut the fresh tomatoes in half.
  • Place them on the baking tray and sprinkle with sea salt before putting them inside the oven.
  • Wait for 20 to 30 minutes or until the tomatoes are completely dry.
  • Transfer to an airtight container and use according to the recipe.
  • Store the rest with olive oil for a longer shelf-life.

Notes

Nutrition information is calculated for 1 cup of sun-dried tomatoes.
 

Nutrition

Calories: 284kcal | Carbohydrates: 61g | Protein: 16g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 118mg | Potassium: 3773mg | Fiber: 14g | Sugar: 41g | Vitamin A: 961IU | Vitamin C: 43mg | Calcium: 121mg | Iron: 10mg