5 Reviews

Made a batch of these using the oven method. They turned out wonderfully! I'm going to pack 'em in oil and use them in a sun-dried tomato risotto recipe next week. I was a little concerned about anything that required a 12-hour commitment, but it was fine -- I took 'em out for an hour or two so I could roast some asparagus, and then put 'em back in -- no problem. Thanks for posting this!

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KLHquilts April 18, 2008

I used the sun method. It took a long time but the flavor was good.

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littlemafia October 21, 2009

I used the oven method for these - they were good, but they took longer than the 12 hours. I finally had to just pull them out after 14, even though they weren't quite as dry as they should have been. I live in a very humid climate, though, so I think that was my issue, not the recipe. I think I'll wait until winter to make these again, my kitchen was a little warm all day! :) The flavor was very good, and I am excited to use them in a sun-dried tomato cream sauce over pasta.

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Gatorbek May 07, 2008

I did mine in the oven using the convection setting. Most of the tomatoes were done in 8 hours, and the kitchen smelled great while they were processing. I'm going to cover in oil and keep in the fridge. I used just a touch of salt and thyme to season, as I thought the other herbs would be less versatile with my cooking style. Thanks for posting!

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IngridH October 01, 2011

I've tried to make it but in the tomatoes appears like white dots, looks like a fungus, that is normal or what? would be so useful your answer.

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Agostinho R. April 06, 2015
Make Your Own Sun-Dried Tomatoes: Oven, Dehydrator, or Sun