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Drying tomatoes in the oven
In southern Italy, tomatoes are traditionally dried in the sun. No family here would think of putting their tomatoes in the oven or a dehydrator. Up here in the north, we can't always rely on the power of the sun and therefore prefer to use the oven.
- Oven
Schritt für Schritt durch´s Rezept
- Step 1Cut the tomatoes in half and place them cut-side up on a baking tray lined with baking paper.
- Step 2Sprinkle with sea salt and top with herbs and garlic.
- Step 3Now dry in the oven at 90° C for 6 hours. Stick a wooden spoon in the door so that the moisture can escape easily.
How long do tomatoes need to dry?
The tomatoes are ready when they look leathery and wrinkly. Please note that different sized tomatoes take different lengths of time to dry.
Tips:
- The tomatoes also taste delicious semi-dried. You can pickle them in olive oil to preserve them.
- Small tomatoes are the quickest to dry and taste the sweetest.
How much salt should I put on the sun-dried tomatoes?
There is no general answer to this. In principle, sun-dried tomatoes can be made without any salt at all. At Gustini, we recommend sprinkling the cut surfaces of the tomatoes lightly with coarse sea salt. This helps to draw the liquid out of the vegetables more quickly and adds flavor. If you like it salty, you can also sprinkle the tomatoes thickly with salt.
Marinate dried tomatoes in oil
If you want to refine your sun-dried tomatoes even further or preserve them for longer, why not marinate them in olive oil? Simply put them in a jar together with garlic, capers or Mediterranean herbs and screw it shut. Looks great, even as a small gift.
Drying tomatoes – it’s easy to do it yourself
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