Sun-Dried Tomatoes

Name: Sun-Dried Tomatoes
Prep time: 10 min
Total time: 5 h
Yield: 2 c.
Ingredients: 2 pints cherry tomatoes, halved; 1 tbsp. extra-virgin olive oil; 1 tsp. dried oregano (optional); Kosher salt; Freshly ground back pepper

By Lena AbrahamUpdated: Jul 31, 2019

Approved by the Delish Test Kitchen

4.8

4 Ratings

Park Feierbach

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Yields:

2 c.

Prep Time:

10 mins

Total Time:

5 hrs

Jump to recipe

We LOVE having these flavorful sun-dried tomatoes on hand. Stir them into your fettuccine alfredo, slice them and add them to your caesar salad, or just snack on 'em plain! Kept in a resealable plastic bag (don't forget to get all the air out) these will last up to 6 months in the freezer! That way, you can have a taste of summer long past August.

Made them? Let us know how it went in the comment section below!

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Directions

1. Step 1Preheat oven to 225° and line a large baking sheet with parchment paper. In a large bowl, combine tomatoes with oil and oregano if using, and season with salt and pepper.
2. Step 2Arrange tomatoes cut side up on baking sheet. Roast 4 to 4 hours 45 minutes, until fully dried out.