1 hr 10 mins
Can you believe you can actually MAKE these in your microwave? Since I don't know how to do canning, this is a great way to preserve tomatoes from the garden.
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Units: US | Metric
- 1Rinse the tomatoes. Cut them in half lengthwise and scoop out the seeds and centers with a small spoon.
- 2Place the tomato halves, cut side down, on a plate large enough to hold them in 1 uncrowded layer. Microwave, uncovered, on HIGH for 15 minutes.
- 3Pour off any excess liquid. With a spatula, gently turn the tomatoes over, patting the pulp back into the skins as you turn.
- 4Microwave, uncovered, on HIGH for 10-15 minutes more, depending on the size of the tomatoes, or until they have completely collapsed and are dried out but still supple.
- 5Remove from the microwave and let stand 30 minutes without disturbing.
- 6Lift the tomatoes off the plate and use right away or store in a loosely sealed plastic bag in the refrigerator.
- 7After 2 days, seal tightly and return the bag to the refrigerator. The dried tomatoes will keep indefinitely.
- 8Note: Don't worry if the tomatoes seem collapsed beyond hope after the first 15 minutes. When they dry out more and cool off, their shape returns.
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Nutritional Facts for Homemade Sun-Dried Tomatoes-Microwave
Serving Size: 1 (546 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 98.2
- Calories from Fat 9
- Total Fat 1.0 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 27.3 mg
- Total Carbohydrate 21.4 g
- Dietary Fiber 6.5 g
- Sugars 14.3 g
- Protein 4.8 g