These homemade sun-dried tomatoes are not dried in the sun; we simplified that step by drying in the oven (you also do not need a dehydrator either — yippee). What this drying step does is concentrate the tomato’s flavors. Marinating the dried tomatoes in extra virgin olive oil can introduce even more flavor, making this ingredient absolutely saturated in deliciousness.
We marinate these tomatoes in extra virgin olive oil, apple cider vinegar, shallot, garlic, rosemary, and thyme. The olive oil acts as an equalizer, distributing the aromatics and flavors, and coating the tomatoes with those elements. The acid from the vinegar allows the flavors and aromatics to absorb into the dried tomatoes — total flavor infusion.
DIY Marinated Sun-Dried Tomatoes
Course: SidesCuisine: MediterraneanDifficulty: Easy4
servings10
minutesTry these tomatoes out in your favorite salads, as a tasty sandwich topper, or as an addition to any cheese and charcuterie platter. The marinated sun-dried tomatoes are best if left to marinate overnight and consumed within a few days, about 4 – 5 days.
Ingredients
1 1/2lbs.Roma tomatoes, halved
2teaspoonssalt
- Marinade:
3/4cupmild to medium intensity extra virgin olive oil
2 tablespoonsapple cider vinegar
1eachshallot, peeled and minced
2eachgarlic cloves peeled
2 teaspoonsgranulated sugar
fresh rosemary and thyme sprigs
Directions
- Preheat oven to 175°F and line a large baking sheet with a wire rack.
- Place tomatoes on the wire rack, cut side up, and generously sprinkle with salt. Place in the oven and dry for 2 1/2 hours.
- After that first drying session, remove the pan from the oven, flip the tomatoes over, and gently press (using a fork or spatula) to expel any lingering liquid. Return to the oven and dry for another 2 hours or until thoroughly dehydrated. Remove from the oven and set aside to cool at room temperature.
- To marinate the tomatoes, place olive oil and vinegar in a large jar or sealable container (ensure the jar or container has been thoroughly cleaned). Place the dried tomatoes, shallot, garlic, sugar, and herb sprigs in the jar, seal, and gently shake to distribute the ingredients.
- Place in the refrigerator for up to 3 days before serving. When ready to serve, remove the marinated sun-dried tomatoes from the refrigerator and allow them to rest at room temperature for 1 hour.
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