" Sun-Dried " Tomatoes

READY IN: 4hrs 10mins
Recipe by Gerry sans Sanddunes

These are almost as good as chocolate ...

Top Review by Sandi From CA

Without knowing how many tomatoes to use, I settled on 7 medium-sized beauties. The end result was a tad over-seasoned; I think about 10-11 tomatoes of this size would have been perfect for me. I baked them for 6 hours and they were still a little wet to the touch, so I put them in the dehydrator overnight on a low setting and they came out nice. I had them in a pasta and prosciutto with arugula pesto last night and we both had seconds. Oh, the aroma... ~*inhales deeply*~ YUM! :) Thanks for the lovely recipe!

Ingredients Nutrition


  1. Core the stem area out from each tomato.
  2. Cut each tomato in half crosswise.
  3. Take each tomato half in hand- with the cut-side out- and give it a quick, gentle squeeze to force out the seeds.
  4. Use a finger to sweep remaining seeds out.
  5. Place each tomato, cut-side up, on a cookie sheet.
  6. Spray or drizzle olive oil across the top of each tomato half.
  7. Sprinkle garlic, basil, oregano across the tomatoes.
  8. Season with salt and pepper to taste.
  9. Bake in a 200°F oven for 4-6 hours or until the tomatoes are"dry" to the touch.
  10. When they are cool, cut each tomato half in quarters and store in fridge-- or start nibbling immediately.

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