When it’s tomato season here’s a little project that will make two or three small jars of preserved dried tomatoes. Keep refrigerated and use as you would tender sun-dried tomatoes—on salads like this one, Chipotle Sweet Potato, in pasta or risotto, or on pizza or sandwiches or a cheese board.
For jars, I prefer the Weck mold jars with straight sides; there’s one that’s 5.6 ounces and another that’s 6.76 ounces—somehow my collection contains both but at least they use the same size lid!
"Sun-Dried" Tomatoes
makes 2 sheet pans of dried cherry tomatoes, enough to pack into 3 small (200ml or half-pint) jars; recipe adapted from Alice Waters' "Dried Tomatoes" in The Art of Simple Food II
Ingredients
- plentiful cherry tomatoes, halved about 4 pounds
- olive oil
- sea salt
Instructions
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Preheat oven to 200°F or as low as it will go. Prepare two sheet pans by lining with parchment paper and setting a cooling rack on top of the parchment.
Cut tomatoes in half and arrange cut side up on the racks inside the sheet pans. Bake until nicely shriveled but still chewy and slightly moist, not crispy! I've found 6 hours to be the sweet spot. Keep an eye on them as you pass this point, so that they don't turn brittle or burn.
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When desired texture, remove from oven and allow to cool for at least 2 hours. Pack inside sterilized jars, salting each layer then adding extra virgin olive oil to cover. Add lid and keep refrigerated.
To use: with a clean fork or toothpick, transfer the tomatoes you need to a small bowl or plate and bring to room temperature; use the bit of oil that drains off them in the salad dressing or whatever you are preparing. To the remaining dried tomatoes in the jar, add additional oil to cover, put the lid back on and return to the refrigerator.
Recipe Notes / Tips
- To sterilize jars and lids, I boil them in water for 10 minutes and transfer to a clean kitchen towel to drain.
- In the jar, keep the dried tomatoes covered in olive oil so that they don't get moldy. They should last for up to a year says Alice.
