This past week have been quit nice here in Montreal… The birds were singing, the sun was shining and my cherry tomato plant have been producing juice cherry tomatoes like crazy!! I’ve harvested so many, this week only, that after numerous salads and others tasty recipes, I decided that it was the time to find another way to preserve these tasty jewels by making a few batches of homemade sun dried tomatoes.
The concept is really simple and it’s almost not worth calling this a “recipe” but if you never made or wonder a way to make your own sun dried tomatoes, here’s one! There is obviously other ways to make these little pieces of heaven but i find that the oven technique is the fastest one. You barely need anything beside a bit of oil, some parchment paper and a LOT of patience!
I have to admit that the drying time is very long but its worth it so I always make sure to do a lot of tomatoes at the same time and then preserve them in an air tight container or bag in the fridge or the freeze for 6 to 9 months 🙂 Then the recipe possibilities you will have with those sun dried tomatoes are worth every hours you waited for these babies to dry in your oven. Hope you enjoy this post and you find it informative.
– INGREDIENTS –
Fresh cherry tomatoes
1-2 teaspoons of olive oil
1- Pre-heat your oven at 170, line a parchment paper on a baking sheet.
2- Cut your cherry tomatoes in half, toss in a mixing bowl with 1-2 teaspoons of olive oil
3- Line your tomatoes in one layer on the baking sheet and put them the oven for 8 to 12 hours… You can check them once in a while and remove the tomatoes that dried up faster than the others… it could take up to 14 hours as far as my experience goes but every oven is different and every tomatoes will dry in a different time matter.