Sun-dried tomatoes are delicious, but expensive. It never occurred to me that I can make my own so easily. Well, the ones I make are actually oven roasted rather than sun-dried. While the sun drying process takes a couple of weeks, oven roasting only takes a few hours.
I emailed my grandma for a tomato recipe and she sent me this link, which is wonderfully simple. Ingredients = tomatoes and salt.
After my first tomato roasting experience, I’ve become addicted. We’ve had so many baby tomatoes from our garden the past few months, that we were able to roast a jar of them every week.
When roasting tomatoes of various sizes, it helps to check them every now and then. Some will burn while some will remain soft. Take out the smaller ones when they are crispy and leave the bigger ones in a little longer.
Slice them in half and spread them out face up in the oven. Sprinkle salt on top and cook on low (200 degrees-ish) for 2-3 hrs. If the tomatoes are larger, more time may be required.
The roasting process accentuates the sweetness of the tomatoes. When all the tomatoes are shriveled up and slightly crunchy, I put them in a sterilized jar with olive oil, garlic, fresh basil, and oregano.
I love this intense flavor – especially when sprinkled on tacos and baked potatoes, mashed up into a pesto and spread on crackers, or just eaten with a fork out of the jar.