Tomato Tomatoe

oven dried tomatoes

Once I tried making sundried tomatoes at home, I never went back to store bought. They do require some patients as they cook for three hours in the oven, but the plus side is that the oven does all the work! All you need to do is slice the tomatoes. I started noticing that most store bought sundried tomatoes had vegetable oil in them. Vegetable oils and seed oils are inflammatory for the body and inflammation in the body can lead to different health issues and illnesses. This is why I try my best to stay away from all vegetable and seed oils. The at home version does take longer but they are better for you in the long run as they are soaked in olive oil.

There was some controversy when I originally posted this recipe to my IG page. I called them “sundried tomatoes” but since I cooked them in the oven they should have been called oven dried. People really did not like that I called it the wrong thing. My mistake but hey, you live and you learn. In my opinion people online get upset easily! I really hope you enjoy these oven dried tomatoes as much as I do! These are perfect to make in the summer. Especially if you have a garden and have an abundance of cherry or grape tomatoes.

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oven dried tomatoes

Ingredients

• 3 cups cherry tomatoes
• Extra virgin olive oil for drizzling
• salt to taste

Directions

1. Rinse the tomatoes and slice in half. Arrange on a baking sheet, cut side up. Drizzle with olive oil and sprinkle with salt.
2. Heat the oven to 250 degrees F and roast the tomatoes in the oven for 3 hours. Once the tomatoes have dried, let them cool completely on the baking sheet. Once cool, add them to a medium sized mason jar (or any air tight jar). Fill the jar with 3-5 leaves of fresh basil and cover the tomatoes in olive oil.
3. These will last in the fridge for up to 3 weeks. They’re wonderful in salads, on sandwiches, on pizza or in pasta.